Chinese Beef with Garlic Sauce Recipe

If you’ve ever craved that perfect balance of tender beef, fragrant garlic, and a mouthwatering sauce that just hits all the right notes, you’re in for a treat with this Chinese Beef with Garlic Sauce Recipe. I absolutely love how this turns out every time — the beef is tender but still has a bit of bite, and the sauce clings beautifully to each slice. Stick with me here; I’ll walk you through every step so you nail this classic dish at home and skip the takeout tonight.

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Ingredients You’ll Need

Each ingredient plays a key role here, from tenderizing the beef for perfect texture to building that rich garlicky sauce that sticks like a charm. When you shop, look for fresh garlic and a good-quality flank steak—you’ll notice the difference!

• Flank steak: Choose a fresh cut, preferably with good marbling for flavor and tenderness.
• Broccoli florets: Fresh and vibrant for that perfect crunch and color contrast.
• Green onions: The bright green parts add freshness and a mild onion kick at the end.
• Baking soda: This little magic powder tenderizes the beef so it’s unbelievably soft.
• Vegetable oil (I use avocado oil): High smoke point oils work best for stir-frying.
• Freshly minced garlic: For that punchy, aromatic base of flavor.
• Salt & black pepper: Simple seasoning to enhance the natural flavors.
• Chicken broth: Adds depth to the sauce; you can substitute water if needed.
• Cornstarch: Thickens the sauce for that perfect glossy finish.
• Black or rice vinegar: A touch of acidity to balance the sweetness.
• Light brown sugar: Brings a caramel-like sweetness to the sauce.
• Soy sauce: The salty, umami backbone.
• Dark soy sauce (optional): Adds deeper color and richness.
• Oyster sauce: Gives a savory depth and complexity to the sauce.
• Toasted sesame oil: A little goes a long way to add that irresistible nutty aroma.
• Red pepper flakes (optional): If you like a little heat, this is your go-to.

Variations

I always encourage you to make this Chinese Beef with Garlic Sauce Recipe your own! Over the years, I’ve tweaked the sauce and sides for different moods and dietary preferences — but the base flavor is what I keep coming back to.

• Spicy kick: I love adding extra red pepper flakes or even a splash of chili garlic sauce for more heat — my family can handle the spice, but you can dial it back or leave it out.
• Veggie swaps: Instead of broccoli, I sometimes simmer snap peas or bell pepper slices for more color and variation.
• Gluten-free: Swap soy sauce with tamari and double-check your oyster sauce—many brands offer gluten-free options.
• Lean protein alternative: Chicken breast or thighs can work, but remember to reduce tenderizing time since they cook faster.

How to Make Chinese Beef with Garlic Sauce Recipe

Step 1: Tenderize like a pro

This is my absolute favorite trick: slice your beef thinly against the grain, then sprinkle baking soda evenly on both sides. Let it sit for 15 minutes, then rinse and pat dry thoroughly. This simple step makes your beef super tender and ensures you won’t end up with chewy or tough bites. I discovered this trick years ago and honestly, it changed my stir-fry game forever.

Step 2: Whip up the magic sauce

While the beef rests, mix chicken broth and cornstarch to create a slurry, then stir in the rest of the sauce ingredients. Don’t worry if the oyster sauce looks a bit lumpy at first — it’ll melt into the pan’s heat beautifully. This sauce is the soul of the dish, so give it a good stir and taste if you want to tweak the balance.

Step 3: Sear the steak to perfection

Heat your oil in a large skillet over medium-high heat. Lay the beef pieces flat in one layer and let them crisp up for 2-3 minutes without stirring — this is the secret to getting that lovely slightly caramelized edge. Then toss and cook for another minute or so until just cooked through. Don’t stress about the slight pinkish hue; that’s normal from the tenderizing process.

Step 4: Stir-fry the broccoli and garlic

Push the beef to the edges of the pan, add a splash more oil if needed, and toss the broccoli in the center. Stir frequently for about two minutes so it stays crisp-tender and bright green. Then push broccoli aside, add your minced garlic to the oil, and sauté just until fragrant—about 1 minute. This step really amps up the garlic flavor without burning it, so keep an eye on it!

Step 5: Bring it all together with sauce

Lower the heat to medium-low and pour your pre-mixed sauce into the pan. Stir everything well as it thickens and sticks to the beef and broccoli. Don’t rush this part — let the sauce reduce slightly so every bite is glossy and packed with flavor. Finally, remove from heat, sprinkle the chopped green onions and toasted sesame seeds on top, and you’re ready to serve.

How to Serve Chinese Beef with Garlic Sauce Recipe

Garnishes

I always finish with chopped green onions and a sprinkle of toasted sesame seeds — it adds a pop of color and a lovely nutty crunch. If I’m feeling fancy, a drizzle of extra toasted sesame oil at the end seals in the aroma.

Side Dishes

My go-to is a fluffy bed of jasmine rice or steamed white rice, which soaks up that garlicky sauce like a champ. Sometimes, I serve it alongside simple vegetable fried rice or even egg rolls when I want an extra-special meal.

Creative Ways to Present

For special occasions, I like to serve this dish family-style on a large platter garnished with extra green onions and a few sliced red chilies for color. Another fun idea is wrapping the beef and broccoli in lettuce cups for a fresh, interactive dinner.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the beef stays tender for up to 3 days. It’s fantastic cold for lunch, or just reheat gently to keep the sauce silky.

Freezing

I’ve frozen this dish successfully by cooling it completely first and freezing in meal-sized portions. When thawing, do it overnight in the fridge and reheat gently to avoid toughening the beef.

Reheating

Reheat on the stove over low heat with a splash of water or broth to loosen the sauce and keep the beef juicy. I avoid the microwave to prevent rubbery texture and lose the fresh stir-fry feel.

FAQs

Final Thoughts

I can’t tell you how many times this Chinese Beef with Garlic Sauce Recipe has saved my dinner plans and impressed friends. It’s one of those dishes that feels special but is totally doable at home with simple ingredients and a few tricks. I hope you’ll try it and fall in love with the savory, garlicky goodness just like I did. Treat yourself—you deserve it!

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