If you’re craving that classic takeout favorite but want something fresher and homemade, this Garlic Beef with Broccoli Stir-Fry Recipe is exactly what you need. I absolutely love how tender the beef turns out paired with a fragrant garlic sauce and crisp-tender broccoli—it’s comfort food that feels fancy but comes together so quickly. Stick with me and I’ll walk you through every step to nail that perfect restaurant-style dish right in your own kitchen.
Why You’ll Love This Recipe
- Tender Beef: The baking soda trick seriously transforms the meat to that melt-in-your-mouth texture you’ll crave.
- Quick & Easy: You can have dinner on the table in about 35 minutes, perfect for weeknight meals that don’t skimp on flavor.
- Balanced Flavors: The garlic sauce hits all the right notes—savory, tangy, slightly sweet, and with just a hint of spice.
- Family Favorite: Every time I make this, my family goes crazy for it—they honestly prefer it over takeout now!
Ingredients You’ll Need
Each ingredient in this Garlic Beef with Broccoli Stir-Fry Recipe plays a key role, from tenderizing the beef to creating that perfect sauce balance. When shopping, go for fresh broccoli and a good quality flank steak—those really make a difference in texture and flavor.
- Flank steak: Thinly sliced against the grain for tenderness and quick cooking.
- Broccoli florets: Fresh is best; steam a little undercooked for extra crunch.
- Green onions: Adds a fresh, mild onion bite and color.
- Baking soda: Not for baking—this is a secret to tenderizing meat fast.
- Vegetable oil: I love using avocado oil for its high smoke point and neutral flavor.
- Fresh garlic: Minced to brighten every bite with that irresistible aroma.
- Salt & black pepper: Simple but essential seasonings.
- Chicken broth: Adds depth to the sauce—water can be a substitute if you don’t have any.
- Cornstarch: For thickening the sauce into that perfect glaze.
- Black vinegar: Or rice vinegar if you can’t find black—gives the sauce a subtle tang.
- Light brown sugar: Balances out the tangy and salty flavors with a mild sweetness.
- Soy sauce: The salty backbone of the sauce.
- Dark soy sauce (optional): Adds color and a deeper umami flavor.
- Oyster sauce: Brings a rich, savory complexity that’s hard to beat.
- Toasted sesame oil: Added at the end for that nutty fragrance.
- Red pepper flakes (optional): A touch of heat if you like it spicy.
Variations
I love how adaptable this Garlic Beef with Broccoli Stir-Fry Recipe is. Sometimes I switch up vegetables or tweak the sauce to suit different moods—go ahead, make it your own! Cooking should always feel fun, not rigid.
- Spicy kick: I often add a pinch more red pepper flakes or a splash of chili garlic sauce for a bold twist that my spice-loving friends rave about.
- Vegetables swap: Tried using snap peas or baby corn instead of broccoli once and it was surprisingly delightful—great if you want a different crunch.
- Protein options: Thinly sliced chicken breast or even tofu works well; just adjust cooking times accordingly.
- Gluten-free twist: Use tamari instead of soy sauce and double-check your oyster sauce or use a mushroom-based substitute.
How to Make Garlic Beef with Broccoli Stir-Fry Recipe
Step 1: Tenderize the beef like a pro
Start by slicing your flank steak thinly against the grain—aim for around ⅛ inch thickness. This is key to getting that melt-in-your-mouth texture. Arrange the slices flat and sprinkle 1 teaspoon of baking soda over one side, then flip and dust the other side with the remaining teaspoon. Let it rest for 15 minutes. This trick will give your beef that iconic tender chew found in your favorite Chinese takeout. After the rest, rinse off the baking soda thoroughly and pat the meat completely dry—don’t skip this or the flavor will be off.
Step 2: Whip up the flavorful sauce
While the beef is resting, mix together the chicken broth and cornstarch in a small bowl until smooth. Then add the black vinegar, light brown sugar, soy sauce(s), oyster sauce, and toasted sesame oil along with a pinch of red pepper flakes if you like heat. Don’t worry if the oyster sauce doesn’t fully dissolve right away; it will melt perfectly once it hits the hot pan.
Step 3: Get your pan sizzling
Heat your vegetable oil on medium-high in a large skillet. Add the beef in a single layer—don’t overcrowd or it will steam instead of sear. Let each side crisp up for 2-3 minutes before stirring, then cook for about 90 seconds more until it’s cooked through but still tender. You might notice a slight pinkish hue, but that’s totally normal thanks to the tenderizer.
Step 4: Toss in the broccoli and garlic
Push the beef to the edges of the pan and add your broccoli to the center with a splash more oil if needed. Toss frequently for about 2 minutes until the broccoli is bright green and just tender. Then push the broccoli aside and stir in minced garlic, letting it sizzle until fragrant—about 1 minute. That garlic aroma will take your stir-fry to a whole new level.
Step 5: Bring it all together with the sauce
Lower the heat to medium-low and pour in your sauce mixture. Stir everything around so beef and broccoli get coated evenly. Cook until the sauce thickens and clings to your ingredients, about 2-3 minutes. Remove from heat, toss in the sliced green onions, and give one final stir before serving piping hot over fluffy white jasmine rice.
Pro Tips for Making Garlic Beef with Broccoli Stir-Fry Recipe
- Don’t Skip the Baking Soda: I used to shy away from this step but learned it’s the secret to super tender beef just like takeout.
- Slice Against the Grain: This keeps the beef tender and easy to chew—makes all the difference.
- Cook in Batches If Needed: Crowding the pan causes steaming, not searing, so brown your beef in batches if your pan isn’t big enough.
- Sauce Consistency: Trust the cornstarch—it thickens the sauce gently as you simmer; if it’s too thick, just splash a bit more broth.
How to Serve Garlic Beef with Broccoli Stir-Fry Recipe
Garnishes
I usually sprinkle toasted sesame seeds on top along with the green onions—not only does it add a nice crunch, but that nutty flavor is just the cherry on top. Sometimes I toss in a few extra red pepper flakes for color and heat, but that’s all personal preference.
Side Dishes
If you want to round out the meal, I love serving this stir-fry with steamed jasmine or brown rice to soak up every last bit of sauce. Steamed dumplings or a simple egg drop soup also complement it beautifully when you’re craving a full Asian-inspired spread.
Creative Ways to Present
For special occasions, I’ve served this in a beautiful shallow bowl garnished with microgreens and thinly sliced red chili for a pop of color. You could also plate it over cauliflower rice to keep it low-carb and dress it up with a drizzle of extra sesame oil just before serving.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The beef stays tender and the broccoli holds its texture nicely if you reheat gently. Just make sure it cools down before refrigerating to prevent sogginess.
Freezing
I’ve frozen this dish once but honestly, the broccoli can get a bit mushy after thawing. If you want to freeze, I recommend freezing the beef and sauce separately from the veggies and adding fresh broccoli when you reheat.
Reheating
For reheating, I like to warm it up in a skillet over medium-low heat with a splash of water or broth—this helps the sauce thin out a bit and keeps everything moist and tasty without overcooking the beef.
FAQs
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Can I use a different cut of beef for this Garlic Beef with Broccoli Stir-Fry Recipe?
Absolutely! Flank steak is my go-to because it’s affordable and tender when sliced thin and marinated properly. However, you can also use skirt steak or sirloin. Just be sure to slice thinly against the grain to keep the beef tender and adjust cooking times as needed since some cuts may cook faster.
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Why do we use baking soda to tenderize the beef?
Baking soda raises the pH on the meat’s surface, making it harder for the proteins to bond excessively during cooking, which keeps the beef juicy and tender. This is a common technique in Chinese cooking that creates that signature takeout texture you can usually only get in restaurants.
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Can I make this dish spicy?
Definitely! The base recipe includes optional red pepper flakes, but I sometimes add chili garlic sauce or fresh sliced chili peppers for more heat. Just add spice gradually to suit your taste buds.
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What can I serve with Garlic Beef with Broccoli Stir-Fry Recipe?
This dish pairs wonderfully with steamed white or brown rice to soak up the sauce. For a more elaborate meal, side dishes like egg drop soup, steamed dumplings, or a crisp Asian slaw complement it perfectly.
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Can I prep any of this recipe ahead of time?
You can slice the beef and prep the sauce a few hours ahead or even the day before—just keep everything refrigerated and pat the beef dry before cooking. Vegetables like broccoli are best added fresh to keep their crunch.
Final Thoughts
This Garlic Beef with Broccoli Stir-Fry Recipe has become one of my go-to weeknight dinners because it’s quick, reliable, and keeps everyone happy at the table. I love knowing I’m recreating that awesome takeout flavor without the extra additives. Give this recipe a try—I promise you’ll be amazed at how simple it is to get a delicious, impressive meal on the table in under an hour. Your kitchen (and your family) will thank you!
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Garlic Beef with Broccoli Stir-Fry Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese-American
Description
This Beef with Garlic Sauce recipe replicates the classic American Chinese takeout favorite using tenderized flank steak, crisp broccoli, and a savory, slightly sweet garlic sauce. The beef is marinated with baking soda for perfect tenderness, then quickly stir-fried with fresh garlic, oyster sauce, soy sauces, and a hint of vinegar, making for a delicious and easy homemade dinner served best over jasmine rice.
Ingredients
Beef and Marinade
- 12–16 oz flank steak (or similar cut of beef)
- ~2 tsp baking soda (for tenderizing)
- 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 (can substitute water)
- 2 tbsp cornstarch
- 1 tbsp black vinegar (or substitute 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
- Tenderize the Beef: Slice the flank steak against the grain into approximately 1/8″ thick slices. Spread the steak slices out on a cutting board or plate so they’re lying flat. Dust one side with 1 teaspoon of baking soda, then flip and dust the other side with the remaining teaspoon. Let this sit for 15 minutes to tenderize the meat.
- Rinse and Season: After 15 minutes, thoroughly rinse the baking soda off the steak slices under running water, then pat them completely dry with paper towels. Season one side of the steak with salt and freshly cracked black pepper.
- Prepare the Sauce: In a small bowl, mix together the chicken broth and cornstarch until smooth. Add the 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 combine. Note that the oyster sauce may not fully incorporate now but will dissolve when heated.
- Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Arrange the steak slices in a single layer trying to keep them flat on the pan. Cook undisturbed for 2-3 minutes until the bottom is crispy. Stir the steak around and continue cooking for about 90 seconds until cooked through. The beef may have a reddish-pink hue due to tenderizing, which is normal.
- Cook the Broccoli: Reduce the 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 needed. Stir frequently and cook the broccoli for about 2 minutes until slightly tender but still crisp.
- Sauté the Garlic: Lower the heat to low. Push the broccoli to the sides and add the minced garlic to the pan center with a little more oil. Sauté the garlic until fragrant, about 1 minute, being careful not to burn it.
- Add the Sauce and Combine: Turn the heat to medium-low and pour the prepared sauce into the skillet. Stir well to coat the beef and broccoli evenly. Cook until the sauce has thickened and reduced slightly, coating everything beautifully.
- Finish and Serve: Remove the skillet from heat. Stir in the sliced green onions. Serve the beef and broccoli garlic sauce immediately over a bed of jasmine or white rice for a complete meal.
Notes
- This recipe offers a tender, flavorful stir-fried beef and broccoli dish with a savory garlic sauce reminiscent of classic American Chinese takeout.
- Using baking soda as a tenderizer helps replicate the iconic texture of restaurant-style beef.
- If you prefer a spicier dish, increase the red pepper flakes as desired.
- Dark soy sauce is optional but adds deeper color and umami; you can omit it if unavailable.
- Serve over jasmine rice or steamed white rice for the best classic experience.
- Ensure to rinse and pat dry the steak thoroughly after tenderizing to remove any residual baking soda taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 305 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 60 mg
