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

Scale

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)

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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