Description
A delicious homemade version of Beef with Garlic Sauce, featuring tenderized flank steak, crisp broccoli, and a savory garlic sauce that mimics classic Chinese takeout flavors. Perfectly balanced with a mix of soy sauce, black vinegar, oyster sauce, and brown sugar for a flavorful main course.
Ingredients
Scale
Beef and Vegetables
- 16 oz flank steak
- 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
- 2 tbsp freshly minced garlic
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. Sprinkle 1 tsp baking soda evenly over the steak, flip the pieces, and sprinkle the remaining 1 tsp baking soda on the other side. Let rest for 15 minutes to tenderize.
- Rinse and season: After 15 minutes, rinse the baking soda thoroughly off the steak under running water and pat dry with paper towels. Season one side of the steak with salt and freshly cracked black pepper.
- Make the sauce: In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add the black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes. Mix well; some oyster sauce may remain slightly unincorporated but will blend in during cooking.
- Cook the steak: Heat the vegetable oil in a large skillet over medium-high heat. Arrange the beef slices flat in the skillet and cook until crispy on one side, about 2 to 3 minutes. Stir and continue to cook for an additional 90 seconds or until steak is cooked through. The beef may look slightly reddish-pink due to tenderizing, which is normal.
- Cook the broccoli: Reduce heat to medium, push the beef to the sides of the pan, and place the broccoli florets in the center. Add a little more oil if needed and cook, stirring frequently, for about 2 minutes.
- Sauté the garlic: Lower heat to low, push broccoli to the edges, add minced garlic to the center with a bit more oil, and sauté until fragrant, approximately 1 minute.
- Add sauce and combine: Turn heat to medium-low and pour the sauce into the pan. Stir everything together and cook until the sauce has thickened and evenly coats the beef and broccoli.
- Finish and serve: Remove from heat and stir in the sliced green onions. Serve immediately over white rice such as jasmine and garnish with sesame seeds if desired.
Notes
- Tenderizing the beef with baking soda is key to achieving the authentic texture typical of Chinese takeout beef dishes.
- Using avocado oil or another high smoke point oil works best for stir-frying at high heat.
- You can substitute chicken broth with water, but broth adds more depth of flavor.
- If you prefer less spice, omit the red pepper flakes.
- Dark soy sauce enhances color and adds rich umami but is optional if unavailable.
- This dish pairs well with steamed jasmine or white rice to soak up the delicious garlic sauce.
Nutrition
- Serving Size: ¼ batch
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
