Description
This Beef with Garlic Sauce recipe delivers tender stir-fried beef with a flavorful garlic sauce and vibrant broccoli, replicating the classic American Chinese takeout favorite. The flank steak is tenderized with baking soda for a perfect texture, then cooked with a savory sauce featuring soy, oyster sauce, and fragrant garlic, served best over jasmine rice.
Ingredients
Scale
Beef and Marinade
- 16 oz flank steak
- 2 tsp baking soda
- Salt to taste
- Fresh cracked black pepper to taste
- 1 tbsp vegetable oil (avocado oil recommended)
Vegetables
- 3 cups broccoli florets (about 12 oz)
- 3 green onions, greens sliced thin
- 2 tbsp freshly minced garlic
Sauce
- ½ cup chicken broth (or water)
- 2 tbsp cornstarch
- 1 tbsp black vinegar (or rice vinegar)
- 2 tbsp light brown sugar
- 2 tbsp soy sauce
- ½ tbsp dark soy sauce (optional)
- 2 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- ¼ tsp red pepper flakes (optional)
Instructions
- Prepare the beef: Slice the flank steak against the grain into 1/8-inch thick slices. Lay the slices flat on a cutting board or plate. Dust one side with 1 teaspoon of baking soda, flip the pieces, and dust the other side with the remaining 1 teaspoon of baking soda. Let the beef sit for 15 minutes to tenderize. Rinse the baking soda thoroughly with water and pat the slices dry with paper towels. Season one side of the steak with salt and freshly cracked black pepper.
- Mix the sauce: In a small bowl, combine the chicken broth and cornstarch, stirring until blended. Add black vinegar, light brown sugar, soy sauce, dark soy sauce if using, oyster sauce, toasted sesame oil, and red pepper flakes if using. Stir well to mix; the oyster sauce may not fully incorporate but will blend during cooking.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Arrange the steak pieces flat in the pan. Cook undisturbed until the beef is crispy on one side, about 2 to 3 minutes. Stir and continue cooking for approximately 90 seconds until cooked through; the beef may remain slightly reddish-pink due to tenderizing, which is normal.
- Cook the broccoli: Reduce heat to medium. Push the cooked beef to the sides of the pan and add the broccoli florets to the center. Add a little more oil if necessary. Stir frequently, cooking the broccoli for about 2 minutes until tender-crisp.
- Sauté the garlic: Lower the heat to low. Push the broccoli to the sides and place the minced garlic in the center with a little more oil. Sauté the garlic until fragrant, about 1 minute, being careful not to burn it.
- Add the sauce: Turn the heat to medium-low, pour in the prepared sauce, and stir everything together. Cook until the sauce reduces and evenly coats the beef and broccoli.
- Finish and serve: Remove the pan from heat, stir in the sliced green onion greens, and optionally sprinkle with sesame seeds. Serve immediately over a bed of steamed jasmine rice.
Notes
- The use of baking soda tenderizes the beef, giving it the classic texture found in Chinese takeout dishes.
- Dark soy sauce is optional but adds depth of color and flavor.
- If you prefer a spicier dish, add more red pepper flakes to taste.
- For a vegetarian version, substitute tofu for beef and use vegetable broth instead of chicken broth.
- Serve over jasmine rice to complete the authentic takeout experience.
Nutrition
- Serving Size: 1 serving (0.25 batch)
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
