If you’re craving that restaurant-style bite of tender, flavorful beef with a punch of garlicky goodness, you’re going to love this Chinese Beef with Garlic Sauce Recipe. I absolutely love how this turns out every time — it’s richly savory, just the right amount of spicy, and so satisfying you’ll want to make it again and again. Whether you’re a seasoned home cook or just getting adventurous in the kitchen, this recipe is approachable and gives you that iconic takeout vibe without the delivery wait!
Why You’ll Love This Recipe
- Tender, melt-in-your-mouth beef: Thanks to a little baking soda magic, the beef turns out like the iconic dish you get from your favorite takeout spot.
- Balanced garlic sauce: It’s savory, slightly sweet, and just a touch spicy—your taste buds will sing!
- Quick and easy weeknight dinner: You can have this dinner on the table in about 35 minutes, no hassle.
- Packed with fresh veggies: Broccoli and green onions add great texture and freshness that complements the rich sauce.
Ingredients You’ll Need
I find the ingredients for this Chinese Beef with Garlic Sauce Recipe work so well together because each element supports the others—there’s umami, crunch, sweetness, and heat, all balanced perfectly. When you shop, look for fresh broccoli and quality flank steak for the best results.
- Flank steak or similar beef cut: I love flank steak here because it’s lean and takes up the marinade and tenderizing step beautifully.
- Broccoli florets: Fresh and crunchy, they balance the richness of the beef.
- Green onions: They bring a light, fresh finish and a little color pop.
- Baking soda: This might seem odd at first, but it’s the secret that tenderizes the beef perfectly—trust me, don’t skip it.
- Veggie oil (I use avocado oil): A neutral oil with a high smoke point is great for stir-frying.
- Fresh garlic: Absolutely essential for the bold garlic punch you want.
- Salt & fresh cracked black pepper: To season the steak simply.
- Chicken broth (or water): Adds a savory base to the sauce.
- Cornstarch: For thickening the sauce so it clings perfectly.
- Black vinegar or rice vinegar: Black vinegar offers a nice depth; rice vinegar works well too if you can’t find it.
- Light brown sugar: Just enough sweetness to balance the savory notes.
- Soy sauce & optional dark soy sauce: Two types of soy sauce build complexity and deep color.
- Oyster sauce: Adds that signature umami-rich flavor.
- Toasted sesame oil: For that wonderful finishing aroma.
- Red pepper flakes (optional): For a gentle heat kick if you like some spice.
Variations
I love making this Chinese Beef with Garlic Sauce Recipe my own by tweaking the heat level or switching up the veggies. Feel free to play around and make it suit your family’s tastes—it’s super flexible!
- Add more veggies: Sometimes I throw in sliced bell peppers or snap peas for extra crunch and color—it livens up the plate beautifully.
- Adjust spiciness: I’ll amp up the red pepper flakes for a bolder kick or leave them out completely for a milder version.
- Swap proteins: Sometimes I make this with thinly sliced chicken breast or pork, and it still works great.
- Make it gluten-free: Use tamari instead of soy sauce and double-check oyster sauce labels to keep it safe for gluten-sensitive folks.
How to Make Chinese Beef with Garlic Sauce Recipe
Step 1: Tenderize Your Beef Like a Pro
First things first, slice your flank steak super thin — about an eighth of an inch thick, and always against the grain. This helps keep your beef tender and easy to chew. Then, you’ll sprinkle baking soda evenly on both sides (about 2 teaspoons total), which is my secret weapon for lock-in tenderness. After letting it sit for 15 minutes, rinse it off and pat the steak completely dry. You’ll want to season it lightly now with salt and freshly cracked pepper — this little step will really bring out maximum flavor.
Step 2: Mix Up the Magic Garlic Sauce
While the beef is resting, go ahead and whisk together your sauce—chicken broth or water plus cornstarch, followed by the soy sauces, vinegar, oyster sauce, brown sugar, toasted sesame oil, and red pepper flakes if you want spice. This mixture might look a little separated because of the oyster sauce, but that’s totally normal—everything will come together once it hits the pan!
Step 3: Sear the Beef to Crispy Perfection
Heat avocado oil in a large skillet on medium-high. Lay your beef slices flat in the pan without crowding, and cook until you get a nice crispy bottom (about 2-3 minutes). Then stir and cook another 90 seconds until the beef is cooked through. Don’t worry if the beef looks slightly pinkish—that’s just from the tenderizing process and totally normal.
Step 4: Steam and Sauté Your Veggies
Push the beef to the pan edges and add broccoli in the center with a splash more oil if needed. Stir frequently and cook for about two minutes to soften, but keep that crunch. Then push broccoli aside and toss in the fresh minced garlic—saute it until just fragrant, about one minute. The aroma at this point is incredible—I always get excited to move on!
Step 5: Bring It All Together with Sauce
Reduce the heat to medium-low and pour the sauce over everything. Stir thoroughly to coat the beef and broccoli, and cook until the sauce thickens and becomes glossy—this usually takes a couple of minutes. Finally, pull it off the heat and stir in your sliced green onions for a fresh burst of flavor.
Serve immediately over freshly steamed jasmine rice, and get ready for some serious compliments!
Pro Tips for Making Chinese Beef with Garlic Sauce Recipe
- Don’t skip baking soda: I used to avoid it because it seemed strange, but it really makes the beef tender without adding any weird flavor.
- Pat meat dry after rinsing: This helps get a better sear instead of steaming your steak in the pan.
- Work in batches if needed: Crowding the pan cools it down and you won’t get that nice caramelization on the beef.
- Watch the sauce thickness: If it gets too thick, add a splash of chicken broth to loosen it right before serving.
How to Serve Chinese Beef with Garlic Sauce Recipe
Garnishes
I always top this dish with plenty of sliced green onions and a sprinkle of toasted sesame seeds. Sometimes I add a little extra fresh chopped cilantro or a few slices of fresh red chili for color and heat. These simple garnishes brighten up the dish and add layers of texture and flavor I just can’t resist.
Side Dishes
I love pairing this Chinese Beef with Garlic Sauce Recipe with jasmine rice because the fragrant rice soaks up the sauce perfectly. Steamed or fried rice works beautifully. For veggies, a light cucumber salad or steamed bok choy with a drizzle of soy sauce complements the meal nicely and keeps things fresh.
Creative Ways to Present
For special occasions, sometimes I serve this dish family-style on a large platter, arranging the beef and broccoli beautifully with extra garnishes and lime wedges on the side. You can also scoop it into lettuce wraps for a lighter, hands-on presentation that’s always a hit at parties.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so before reheating, I sprinkle a little water or broth over it to loosen things up. Beef can sometimes toughen a bit, but because of the tenderizing technique, it holds up better than most stir-fry leftovers I’ve made.
Freezing
This Chinese Beef with Garlic Sauce Recipe freezes well if you want to make it ahead. I package it in freezer-safe containers and it keeps nicely for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat leftovers in a skillet over medium heat, adding a splash of water or broth to keep the sauce loose and prevent sticking. Stir frequently, heating just until warmed through to avoid toughening the beef. Skip the microwave when possible—it’s just not as forgiving with delicate textures.
FAQs
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Can I use other cuts of beef for this Chinese Beef with Garlic Sauce Recipe?
Absolutely! While flank steak is my favorite for its flavor and texture, you can use skirt steak, sirloin, or even ribeye. Just make sure to slice the beef thinly against the grain and consider adjusting cooking times depending on the cut’s thickness and fat content.
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Why do you use baking soda for tenderizing the beef?
Baking soda raises the pH on the meat’s surface, which prevents proteins from bonding tightly, keeping the beef incredibly tender and juicy. It’s a trick many Chinese restaurants use to get that signature soft yet slightly crispy beef texture. Just be sure to rinse it off thoroughly before cooking!
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Can I make this recipe spicy?
Definitely. The recipe includes optional red pepper flakes, but you can also add fresh chopped chilies, a dash of chili garlic sauce, or even a little Szechuan peppercorn powder to dial up the heat to your liking.
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What’s the best way to serve this dish?
I find serving the beef over steamed jasmine rice or even fried rice is the best way to enjoy the rich garlic sauce. Adding simple steamed greens or a quick salad on the side balances the meal perfectly.
Final Thoughts
This Chinese Beef with Garlic Sauce Recipe has been a game-changer in my kitchen. It captures everything I love about takeout but much fresher and made-to-my-taste at home. Every time I make it, my family goes crazy for that tender beef and sticky sauce combo, and I love how quick and hands-on it is. Honestly, once you try this, you’ll never look back at frozen dinners or cold takeout leftovers again. I can’t wait for you to give it a go and make it your own!
Print
Chinese Beef with Garlic Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Beef with Garlic Sauce recipe captures the authentic flavor of Chinese takeout at home, featuring tenderized flank steak stir-fried with broccoli and green onions in a savory garlic sauce made with soy, oyster sauce, and a hint of spice. Perfectly balanced with a tender texture and a rich, flavorful glaze, this dish is ideal to serve over jasmine rice for a quick and satisfying meal.
Ingredients
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 (preferably avocado oil)
- Salt, to taste
- Fresh cracked black pepper, to taste
Garlic 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
- Tenderize the Beef: Slice the flank steak thinly against the grain into approximately ⅛-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 over, and dust with the remaining 1 teaspoon. Let the beef sit for 15 minutes to tenderize. Afterward, rinse off the baking soda thoroughly with water and pat the meat dry. Season one side of the steak with salt and freshly cracked black pepper. This tenderizing step ensures a soft, iconic Chinese takeout texture.
- Prepare the Sauce: In a small bowl, combine the chicken broth and cornstarch, stirring to dissolve. Add black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes (if desired). Mix well, noting that oyster sauce may not fully dissolve but will incorporate during cooking.
- Cook the Steak: Heat the vegetable oil in a large skillet over medium-high heat. Add the steak slices in a single layer, arranging them to lie flat for even cooking. Cook without stirring until the underside is crispy, about 2 to 3 minutes. Stir and continue cooking until just done, about another 90 seconds. The beef may retain a reddish-pink hue due to tenderizing, which is normal.
- Cook the Broccoli: Reduce heat to medium. Push the cooked steak to the edges of the skillet, add broccoli florets to the center, and drizzle with a bit more oil if needed. Stir frequently and cook for about 2 minutes, allowing the broccoli to slightly soften but remain crisp.
- Sauté the Garlic: Turn heat to low, push the broccoli to the sides, and add the minced garlic to the center with a little more oil. Sauté until fragrant, approximately 1 minute, being careful not to burn the garlic.
- Add the Sauce and Combine: With the heat on medium-low, pour the prepared sauce into the skillet. Stir constantly as the sauce heats and thickens, evenly coating steak and broccoli. Cook until the sauce has reduced slightly and reaches a glaze-like consistency.
- Finish and Serve: Remove the skillet from heat. Stir in the sliced green onion greens and toasted sesame seeds. Serve immediately over a bed of jasmine rice for an authentic takeout-style meal.
Notes
- The baking soda step is key to tenderizing the beef, giving it the signature texture found in American Chinese takeout. While optional, skipping this step may result in less tender beef.
- You can substitute water for chicken broth if preferred, though broth adds more flavor.
- Adjust the level of red pepper flakes based on your desired spice level or omit if you prefer no heat.
- Use freshly minced garlic for the best aroma and flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently to avoid toughening the beef.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: thirty-two g
- Cholesterol: 65 mg
