Description
A delicious Chinese takeout-style Beef with Garlic Sauce featuring tender flank steak, crisp broccoli, and a savory garlic sauce balanced with soy, vinegar, and a touch of sweetness. Perfectly easy to prepare at home for a flavorful dinner served over jasmine rice.
Ingredients
Scale
Beef and Broccoli
- 16 oz flank steak
- 3 cups broccoli florets (about 12 oz)
- 3 green onions, greens sliced thin
- 2 tsp baking soda
- 1 tbsp vegetable oil (avocado oil recommended)
- Salt, to taste
- Fresh cracked black pepper, to taste
Garlic Sauce
- 1/2 cup chicken broth (or water)
- 2 tbsp cornstarch
- 1 tbsp black vinegar (or rice vinegar)
- 2 tbsp light brown sugar
- 2 tbsp soy sauce
- 1/2 tbsp dark soy sauce (optional)
- 2 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 2 tbsp freshly minced garlic
- 1/4 tsp red pepper flakes (optional)
Instructions
- Tenderize the Beef: Slice the flank steak against the grain into approximately 1/8-inch thick slices. Arrange the slices flat on a cutting board or plate, then dust one side with 1 teaspoon of baking soda. Flip the slices and dust the other side with the remaining 1 teaspoon of baking soda. Let sit for 15 minutes to tenderize, then rinse thoroughly with water and pat dry. Season one side with salt and black pepper.
- Prepare the Sauce: In a small bowl, whisk together chicken broth and cornstarch until smooth. Add black vinegar, brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes. Stir to combine; oyster sauce may not fully dissolve but will mix during cooking.
- Cook the Beef: Heat oil in a large skillet over medium-high heat. Lay the beef slices flat in the pan and cook without moving them for 2-3 minutes until crispy on one side. Stir the beef pieces and continue cooking for another 90 seconds until cooked through. Note that the beef may appear slightly pink due to tenderization, which is normal.
- Sauté Broccoli: Reduce heat to medium. Push the beef to the sides of the pan and add broccoli to the center. Add a little more oil if needed and stir frequently, cooking the broccoli for about 2 minutes until vibrant and slightly tender.
- Add Garlic: Lower heat to low. Push broccoli to the sides of the pan and add minced garlic to the center with a touch of 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 together and cook until the sauce thickens and evenly coats the beef and broccoli.
- Finish and Serve: Remove from heat and stir in sliced green onions. Serve immediately over steamed jasmine rice.
Notes
- Using baking soda to tenderize the beef replicates the texture found in traditional Chinese takeout dishes.
- If you prefer a spicier version, add more red pepper flakes or a splash of chili oil.
- Dark soy sauce is optional but adds a richer color and depth of flavor to the sauce.
- Make sure to cook the garlic only until fragrant to avoid burning and bitterness.
- Serve over freshly steamed jasmine rice for an authentic experience.
Nutrition
- Serving Size: 0.25 batch
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
