Description
This Beef with Garlic Sauce recipe offers tender stir-fried flank steak combined with crisp broccoli in a savory garlic sauce, delivering the classic flavors of Chinese takeout right at home. The beef is tenderized with baking soda for an iconic texture, then cooked with a flavorful sauce featuring soy sauce, oyster sauce, and black vinegar, served best over jasmine rice.
Ingredients
Scale
Beef and Vegetables
- 16 oz flank steak (or similar cut of beef)
- 3 cups broccoli florets (about 12 oz)
- 3 green onions (greens sliced thin)
- 2 tsp baking soda (for tenderizing)
- 1 tbsp vegetable oil (avocado oil recommended)
- 2 tbsp freshly minced garlic
- Salt, to taste
- Fresh cracked black pepper, to taste
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
- Prepare the Beef: Slice the flank steak against the grain into approximately ⅛ inch thick slices. Lay the slices flat on a cutting board or plate. Dust one side of the steak with 1 teaspoon baking soda, then flip and dust the other side with the remaining 1 teaspoon. Let rest for 15 minutes.
- Rinse and Season: After 15 minutes, thoroughly rinse the baking soda off the steak with water and pat dry completely. Season one side with salt and freshly cracked black pepper.
- Make the Sauce: In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add in black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes. Mix well, noting oyster sauce may not fully incorporate yet.
- Cook the Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Arrange the steak slices flat in the pan and cook undisturbed until crispy on one side, about 2 to 3 minutes. Stir and continue cooking for another 90 seconds until cooked through; some pinkness is normal due to tenderizing.
- Cook the Broccoli: Reduce heat to medium. Push the beef to the sides of the pan and add broccoli florets to the center. Add a bit more oil if necessary. Stir frequently and cook for about 2 minutes until broccoli is slightly tender but still crisp.
- Sauté Garlic: Lower heat to low, push broccoli to the sides, then add minced garlic to the center with a little additional oil. Sauté until fragrant, about 1 minute.
- Add Sauce and Combine: Turn heat to medium-low and pour the prepared sauce into the pan. Stir everything continuously until the sauce thickens and evenly coats beef and broccoli.
- Finish and Serve: Remove from heat, stir in sliced green onions. Serve immediately over cooked jasmine rice for an authentic experience.
Notes
- Use baking soda to tenderize the beef for a texture similar to restaurant-style stir-fry.
- Adjust red pepper flakes according to your desired spice level or omit if sensitive to heat.
- Oyster sauce may not fully dissolve in sauce mixture but will integrate when cooked.
- Serve over jasmine rice or your preferred type of rice for best results.
- For a vegetarian version, substitute beef with firm tofu and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving (0.25 batch)
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 55 mg
