Description
Tender and flavorful Beef with Garlic Sauce, a classic Chinese takeout favorite featuring tenderized flank steak stir-fried with broccoli in a savory garlic sauce. Perfectly balanced with a touch of sweetness, umami, and a hint of spice, served best over jasmine rice.
Ingredients
Scale
Beef and Broccoli
- 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
Garlic Sauce
- 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)
Instructions
- Tenderize the Steak: Slice the flank steak against the grain into approximately ⅛-inch thick slices. Arrange the slices flat on a cutting board or plate. Dust one side evenly with 1 teaspoon of baking soda, then flip and dust the other side with the remaining 1 teaspoon. Let the beef sit for 15 minutes to tenderize. Afterwards, rinse thoroughly under cold water and pat dry. Season one side with salt and fresh cracked black pepper.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth and cornstarch until smooth. 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; it is normal if oyster sauce doesn’t fully incorporate at this stage.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned steak slices, arranging them flat in a single layer. Cook undisturbed until the bottom side is crispy, about 2 to 3 minutes. Stir the beef and continue cooking for another 90 seconds until cooked through. A reddish-pink hue on the beef is normal due to tenderizing.
- Cook the Broccoli: Reduce heat to medium. Push the beef to the edges of the skillet and add the broccoli florets to the center, adding a bit more oil if needed. Stir frequently and cook the broccoli for approximately 2 minutes until bright green and slightly tender.
- Sauté the Garlic: Lower heat to low. Push the broccoli to the edges and add freshly minced garlic to the center with a small amount of oil. Sauté for about 1 minute until fragrant but not browned.
- Add the Sauce: Turn heat to medium-low and pour in the prepared sauce mixture. Stir well to combine all ingredients and cook until the sauce thickens and evenly coats the beef and broccoli.
- Finish and Serve: Remove the skillet from heat. Stir in the sliced green onions. Serve immediately over a bed of steamed jasmine rice for an authentic Chinese takeout experience.
Notes
- Tenderizing the beef with baking soda is key to achieving the characteristic soft texture found in takeout dishes.
- Use avocado or vegetable oil with a high smoke point for stir-frying.
- Adjust the red pepper flakes to control the spice level or omit for no heat.
- If you prefer a vegetarian option, substitute beef with firm tofu and use vegetable broth.
- The sauce may appear thin at first but will thicken as it cooks; stir continuously to avoid burning.
- Serve with steamed jasmine rice to soak up the delicious garlic sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
