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–+ servings
Beef in Garlic Sauce with chopsticks
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Chinese Beef with Garlic Sauce and Broccoli

This Beef with Garlic Sauce is rich and flavorful, with thin strips of beef smothered in a punchy sticky garlic sauce. Simple to make in under 15 minutes and is perfect for meal prepping and busy weeknight dinners
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 413kcal
Author Kim

Ingredients

Stir Fry

  • 500 grams/1 pound Quality steak sliced thinly (see notes below)
  • 1 tablespoon Vegetable oil (or olive oil)
  • 1 teaspoon Garlic, crushed
  • 1 teaspoon Fresh ginger, minced

For the Sauce

  • ¼ cup Beef Stock/Beef Broth
  • 1 tablespoons Garlic, crushed
  • 1 teaspoon Ginger, minded
  • 1 teaspoon Chill paste
  • 2 tablespoons Dark Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 2 tablespoons Shaoxing Wine / Chinese Cooking Wine
  • 1 tablespoon Brown granulated sweetener
  • 1 teaspoon Garlic powder
  • 1 tablespoons Cornflour/cornstarch
  • 2 tablespoons water

Instructions

  • Add beef, vegetable oil, and1 teaspoon each of ginger and garlic to a bowl and mix to combine
  • Add all the sauce ingredients to a jug and whisk vigorously to combine, making sure there are no white lumps from the cornflour/cornstarch which acts as a thickener. Set Aside.
  • Heat oil in skillet over high heat. Add beef to pan and cook until just browned and liquid is reduced.
  • Give the sauce another whisk and pour over the beef, stirring through for 1 minute. Note: the sauce will thicken very quickly on the heat. If it becomes too thick, add a tablespoon or water at a time to reach desired consistency.
  • Once sauce is at desired consistency, remove immediately from heat and serve with steamed rice and broccoli (or other greens).

Notes

  1. Beef:  the beef will cook very quickly so buying good quality beef is important.  Rump, flank, sirloin, t-bone and scotch fillet are all good options.
  2. Tip for slicing beef:  When slicing the beef, cut against the grain, slicing into ¼ inch/1/2 cm thick slices.  This means that when you look at the mean the meat fibres are all going in the one direction.  This isn’t a deal breaker, just a tip to make the beef a little tenderer on cooking.
  3. Shaoxing Wine / Chinese Cooking Wine:  if you can’t find this in the Asian section of your supermarket, you can use cheap dry sherry or even apple cider vinegar instead.
  4. Adding Spice: Add fresh diced red chilli sprinkled on top to serve, or a little dried red chilli flakes.  If everyone eating the dish likes a little heat, you could stir some fresh chilli through at the last minute of cooking.  Or add a little chilli paste to the sauce
  5. Adding Ginger: A teaspoon of freshly grated ginger will add a little heat, and zest to this dish.  For  milder ginger flavour, you could use the bottled ginger which is a little less intense.
  6. Meat Swaps:
    1. You could try making this dis using ground beef which is perfect if you want to skip the meat slicing, or can’t be bother with it
    2. Instead of thinly sliced beef, try is with thinly sliced chicken breast for an equally delicious result
    3. If you’re feeling a little more adventurous, try it with meatballs, either store bought, or home made (like these turkey meatballs for instance)
    4. Omit the meat completely, and instead use field mushrooms cut into strips

Nutrition

Calories: 413kcal | Carbohydrates: 26g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Fiber: 4g | Sugar: 5g