4.7 from 97 votes
Chinese Beef with Garlic Sauce
Chinese Beef with Garlic Sauce combines thinly sliced beef, tenderized with baking soda, and a savory sauce made of soy, oyster sauce, Chinese cooking wine, and aromatics. The stir fry delivers tender beef coated in a glossy, thick sauce enriched by garlic, green onions, and beansprouts for bright texture and flavor balance.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
Calories:
267 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For the stir fry
- 1 pound beef steaks - see note 1
- 1 ½ tablespoon baking soda - see note 2
- 3 green onion or spring onion
- 4 clove garlic
- 2 tablespoon vegetable oil
- 1 cup beansprouts
For the sauce
- ½ cup chicken stock see note 3, or broth
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine - see note 4
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- pinch black pepper white is traditional
Instructions
Start with tenderizing the chicken.
- Cut the beef into thin strips across the grain.1 pound / 454 g beef (steaks)
- Place in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.1 ½ tablespoon baking soda
- Wash off the baking soda and rinse the beef several times. (See note 5)
- Pat the beef dry with kitchen paper and set it to one side.
Cup of Yum
Next, make the sauce.
- Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.½ cup / 120 ml chicken stock/broth1 tablespoon cornstarch1 tablespoon Chinese Cooking Wine1 tablespoon soy sauce1 tablespoon oyster sauce½ teaspoon sesame oilpinch pepper
For the stir fry
- Remove the roots from the green onion and chop them into 2-inch (5cm) length chunks. Peel and thinly slice the garlic.3 green onions/spring onions4 clove garlic
- Pour the oil into a heavy-based frying pan or wok and place over high heat.2 tablespoon vegetable oil
- Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
- Add the beef to the pan and cook for 2 minutes, stirring constantly.
- Add the sliced garlic and stir constantly for a minute.
- Add the beansprouts, stir to combine, and cook for another minute.1 cup / 100 g beansprouts
- Give the prepared sauce another stir, and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry. (see note 7).
- Serve immediately.
Notes
- Flank or skirt steak are recommended for value and tenderness; rump or sizzle steaks work as alternatives.
- Baking soda (also called bicarbonate of soda) is used to tenderize the beef but must be thoroughly rinsed off to avoid off flavors.
- Green onions are known as scallions in the US and spring onions in other regions.
- Use cold broth to dissolve cornstarch fully and prevent clumping in the sauce.
- Chinese cooking wine is traditionally used but dry sherry or sake are acceptable substitutes.
- The sauce thickens quickly to a classic thick Chinese takeout style, but reducing cornstarch to ½ tablespoon yields a thinner sauce if desired.
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
7g
(2%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.03g
(2%)
Cholesterol
69mg
(23%)
Sodium
1736mg
(72%)
Potassium
508mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
96IU
(2%)
Vitamin C
6mg
(7%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 69mg | 23% |
| Sodium | 1736mg | 72% |
| Potassium | 508mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.