Description
This Beef with Garlic Sauce recipe replicates the iconic Chinese takeout favorite with tender flank steak, vibrant broccoli, and a savory, slightly sweet garlic sauce. The beef is tenderized using baking soda to achieve a melt-in-your-mouth texture, then quickly seared and tossed with fresh garlic and green onions for a flavorful, restaurant-style dish perfect for a quick homemade meal.
Ingredients
Scale
Beef and Vegetables
- 12–16 oz flank steak or similar cut of beef
- 3 cups broccoli florets (about 12 oz)
- 3 green onions, greens sliced thin
- ~2 teaspoons baking soda for tenderizing
- 1 tablespoon vegetable oil (avocado oil recommended)
- Salt, to taste
- Fresh cracked black pepper, to taste
Sauce
- ½ cup chicken broth (can substitute water)
- 2 tablespoons cornstarch
- 1 tablespoon black vinegar (or substitute rice vinegar)
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce (optional)
- 2 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons freshly minced garlic
Instructions
- Prepare the steak: Slice the flank steak thinly against the grain into about ⅛ inch thick slices. Lay the slices flat on a plate or cutting board. Dust one side with 1 teaspoon of baking soda, then flip and dust the other side with the remaining 1 teaspoon. Let the steak sit for 15 minutes to tenderize. Afterwards, rinse off the baking soda thoroughly under water and pat completely dry. Season one side with salt and fresh cracked black pepper.
- Make the sauce mixture: In a small bowl, combine chicken broth and cornstarch until smooth. Add black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes. Stir well even if oyster sauce doesn’t fully dissolve; it will incorporate while cooking.
- Sear the steak: Heat vegetable oil in a large skillet over medium-high heat. Arrange the seasoned steak slices in a single layer, ensuring they lay flat. Cook undisturbed for 2-3 minutes until the bottom is crispy. Toss or stir the beef and cook for an additional 90 seconds until cooked through. It’s normal for the beef to have a slight reddish-pink appearance due to tenderizing.
- Cook the broccoli: Reduce heat to medium. Push the beef pieces to the sides of the skillet and add the broccoli to the center. Add more oil if needed. Stir frequently and cook the broccoli for about 2 minutes until bright green and slightly crisp.
- Sauté garlic: Reduce heat to low. Push broccoli to the sides and place minced garlic in the center with a drizzle of oil. Sauté until fragrant, approximately 1 minute, being careful not to burn the garlic.
- Add and reduce the sauce: Turn heat to medium-low and pour the prepared sauce over the beef, broccoli, and garlic. Stir to combine and cook until the sauce thickens and evenly coats the ingredients.
- Finish and serve: Remove the skillet from heat, stir in the sliced green onion greens, and sprinkle with toasted sesame seeds if desired. Serve immediately over steamed jasmine rice for a complete meal.
Notes
- Skipping the baking soda tenderizing step is possible, but the beef may be less tender; this step is key for replicating the classic takeout texture.
- You can substitute chicken broth with water for a lighter sauce.
- Dark soy sauce is optional but adds depth and color to the sauce.
- Adjust red pepper flakes to control the spiciness according to your preference.
- Serve with jasmine rice or steamed white rice for authenticity.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg
