Name: Beef with Garlic Sauce Stir-Fry Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 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); salt, to taste; fresh cracked black pepper, to taste; ½ cup chicken broth (can substitute water); 2 tbsp cornstarch; 1 tbsp black vinegar (or rice vinegar substitute); 2 tbsp light brown sugar; 2 tbsp soy sauce; ½ tbsp dark soy sauce (optional); 2 tbsp oyster sauce; 1 tbsp toasted sesame oil; 2 tbsp freshly minced garlic; ¼ tsp red pepper flakes (optional)

There’s something incredibly comforting about that perfect balance of tender beef and savory garlic sauce, right? This Beef with Garlic Sauce Stir-Fry Recipe nails that with a homemade touch that feels just as good as your favorite takeout—only fresher and exactly to your taste.

The image shows a black pan filled with a stir-fry dish that has two main layers: bright green broccoli florets with a firm texture and glossy brown slices of cooked meat in a shiny sauce, sprinkled with small white sesame seeds. The broccoli pieces are scattered evenly among the meat strips, and the sauce coats both layers, giving them a wet and rich look. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef with Garlic Sauce Stir-Fry Recipe
Top Tip
How to Serve Beef with Garlic Sauce Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef with Garlic Sauce Stir-Fry Recipe

Why You'll Love This Recipe

Honestly, I keep coming back to this Beef with Garlic Sauce Stir-Fry Recipe because it’s quick, reliable, and downright delicious every single time. Once you try making it at home, you’ll appreciate how simple little tricks transform ordinary ingredients into something spectacular.

Velvety Tender Beef: The secret baking soda tenderizing step gives the steak that melt-in-your-mouth texture you usually only find in restaurants.
Flavorful Garlic Sauce: A perfect combo of savory, sweet, and tangy flavors that brings the whole dish together beautifully.
Fresh Veggie Boost: Broccoli adds crunch and brightness, balancing out the richness of the beef.
Simple Yet Impressive: You'll impress family or friends without needing a fancy wok or complicated techniques.

Ingredients & Why They Work

Each ingredient in this Beef with Garlic Sauce Stir-Fry Recipe plays a purposeful role, from tenderizing the steak to building that bold sauce flavor. Here’s a quick rundown so you know what to look for and why I love these staples.

Flat lay of thinly sliced fresh flank steak arranged flat, vibrant green broccoli florets, three whole green onions with white bulbs and green tops, small white bowl of white baking soda powder, small white bowl of clear vegetable oil, small white bowl filled with minced fresh garlic, small white bowl with coarse salt crystals, small white bowl containing cracked black pepper, small white bowl of light golden chicken broth, small white bowl with fine white cornstarch powder, small white bowl of dark reddish-black black vinegar, small white bowl filled with light brown sugar crystals, small white bowl of dark amber soy sauce, another small white bowl with very dark thick soy sauce, small white bowl with glossy oyster sauce, small white bowl of deep golden toasted sesame oil, small white bowl of red pepper flakes, all ingredients perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: It’s lean, flavorful, and perfect for slicing thin against the grain to keep it tender.
Broccoli florets: Fresh is best here — they bring a nice crunch and vibrant green color.
Green onions: Adds a fresh, mild bite and a pop of color right before serving.
Baking soda: This tenderizing hack is a game-changer for replicating that restaurant-style beef texture.
Vegetable oil: I prefer avocado oil for its high smoke point and neutral flavor.
Fresh minced garlic: It’s the star of the sauce—adding aromatic depth and savory punch.
Chicken broth: Brings richness to the sauce; you can use water but broth adds extra flavor.
Cornstarch: Helps thicken the sauce so it clings beautifully to every slice of beef and broccoli.
Black vinegar: This gives a subtle tang and complexity; if you don’t have it, rice vinegar works fine.
Light brown sugar: Balances the savory and acidic notes with a gentle sweetness.
Soy sauce & dark soy sauce: Layers of salty umami flavor; dark soy adds color and depth but is optional.
Oyster sauce: Adds a complex savory richness that really rounds out the sauce.
Toasted sesame oil: Stir in at the end for that signature nutty aroma.
Red pepper flakes (optional): For a little heat kick, but totally up to you.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Beef with Garlic Sauce Stir-Fry Recipe depending on what I’m in the mood for or what’s in my fridge. It’s flexible and forgiving, so don’t hesitate to put your own spin on it.

Add more veggies: I’ve thrown in sliced bell peppers or snap peas for extra crunch and color — totally delicious!
Spice level: If you like things spicy, boost the red pepper flakes or add a dash of Sriracha to the sauce.
Protein swap: This technique works great with thinly sliced chicken or pork, too, if beef isn’t your thing.
Make it gluten-free: Use tamari or coconut aminos instead of soy sauce and be sure oyster sauce is gluten-free.

Step-by-Step: How I Make Beef with Garlic Sauce Stir-Fry Recipe

A bowl with three visible layers: the bottom layer is white steamed rice with fluffy texture filling the bowl, the middle layer has brown glazed beef slices mixed with bright green broccoli pieces coated in a shiny sauce, and the top layer is garnished with fresh green onion slices and sprinkled light brown sesame seeds, all served in a round white bowl placed on a white marbled surface with a white cloth nearby, photo taken with an iphone --ar 2:3 --v 7

Step 1: Tenderize and prep your beef

The magic starts here. Slice your flank steak super thin—about ⅛ inch thick—and make sure to cut against the grain. Then comes the secret: sprinkle one teaspoon of baking soda on one side, flip, add the second teaspoon. Let it rest for 15 minutes while you prep the rest—this tenderizes the meat perfectly. Don’t forget to rinse well afterward and pat dry; otherwise, you’ll end up with a funky taste.

Step 2: Mix up your flavorful sauce

While your steak is resting, whisk together chicken broth, cornstarch, black vinegar, light brown sugar, soy sauces, oyster sauce, and sesame oil. The oyster sauce might not fully dissolve immediately, but no worries—that happens in the pan. This sauce is the soul of the dish, so give it a good stir to combine.

Step 3: Sear your beef to perfection

Heat avocado oil in a large skillet over medium-high heat. Add the beef in a single layer and resist the urge to overcrowd the pan—let those pieces crisp up for 2–3 minutes before stirring. You’ll see a nice sear forming, which adds great flavor. Stir and cook another 90 seconds until just cooked through. Don’t stress if the beef looks slightly pink inside; that’s totally normal from the tenderizing step.

Step 4: Cook the broccoli & garlic

Reduce heat to medium and push the beef to the edges of the pan. Add broccoli to the center, plus a bit more oil if needed, and stir frequently for about two minutes to brighten up the florets without losing their crunch. Then, push the broccoli apart and add your minced garlic with a splash more oil—cook until fragrant, about one minute. This part releases that amazing aroma that wakes up your whole kitchen.

Step 5: Bring it all together with the sauce

Lower the heat to medium-low and pour the sauce mixture over everything. Stir gently while the sauce thickens and coats the meat and broccoli evenly. This usually takes a few minutes. Once the sauce looks glossy and luscious, remove the pan from the heat and sprinkle in the sliced green onions and a drizzle of toasted sesame oil to finish.

Top Tip

I’ve made this stir-fry dozens of times, and I learned a few tricks that really elevate your result. These small details can make a huge difference and help you avoid common pitfalls.

Tenderizing magic: Don’t skip the baking soda step—this creates that signature tender beef texture found in takeout.
Don’t overcrowd: Searing the beef in batches if needed helps really get that nice crust without steaming.
Fresh garlic addition: Adding fresh garlic last keeps its flavor bright and aromatic instead of burnt and bitter.
Rest your steak slices: Let your beef rest a couple of minutes after cooking to keep it juicy and tender.

How to Serve Beef with Garlic Sauce Stir-Fry Recipe

beef garlic stir-fry - Serving Suggestion

Garnishes

I always finish this dish with extra sliced green onions and a sprinkle of toasted sesame seeds for crunch and visual appeal. If you want to amp up the heat, a few more red pepper flakes on top work wonders. The fresh green onions add that lovely pop of freshness right at the end.

Side Dishes

This dish shines over a fluffy bed of jasmine rice—that’s my go-to. Sometimes I also serve it alongside simple garlic fried rice or steamed noodles if I’m feeling adventurous. A light cucumber salad on the side can add a refreshing contrast, too.

Creative Ways to Present

For special occasions, I love plating this stir-fry in shallow bowls, garnished with fresh herbs like cilantro or basil, and serve with lime wedges for a zesty twist. Setting the table with chopsticks and little dipping bowls of extra soy or chili sauce adds a fun, authentic vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Beef with Garlic Sauce Stir-Fry Recipe keep well in an airtight container in the fridge for up to 3 days. I always let it cool to room temperature before refrigerating to maintain texture.

Freezing

I’ve frozen this dish successfully, though I recommend freezing just the beef and sauce separately from the broccoli if possible, as the broccoli can get mushy when thawed. When reheating, thaw overnight in the fridge for best results.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Stir often to avoid drying out the beef. Microwave works in a pinch, but the skillet is best to bring back that fresh-from-the-pan texture.

Frequently Asked Questions:

Can I use a different cut of beef in this Beef with Garlic Sauce Stir-Fry Recipe?

Absolutely! While flank steak is ideal because it’s lean and slices well, you can substitute sirloin or skirt steak. Just make sure to slice thinly against the grain for tenderness.

What’s the purpose of baking soda in the recipe?

Baking soda tenderizes the beef by raising the pH on the meat’s surface, which helps proteins break down and keeps the steak juicy and tender after cooking—just like in your favorite Chinese takeout.

Can I make this stir-fry vegetarian?

You can swap the beef for firm tofu or tempeh and use vegetarian oyster sauce or a mushroom-based sauce alternative. Keep the garlic sauce ingredients to maintain the flavor profile.

What’s the best way to serve this dish?

Serving over steamed jasmine rice is my favorite—it soaks up the sauce perfectly and balances the flavors. You can also enjoy it with noodles or alongside other simple vegetable dishes for a complete meal.

Final Thoughts

This Beef with Garlic Sauce Stir-Fry Recipe has become a staple for me because it’s that reliable weeknight winner that feels just a bit special every time I make it. I love sharing it with friends because it’s simple enough yet packed with flavor, and it lets you bring that classic takeout charm right to your own kitchen. Trust me, once you try it, this one’s going to be on repeat for you, too.