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
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 (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
