Beef with garlic sauce is a savory dish that’s quick to prepare and full of flavor. Tender slices of beef are stir-fried and coated in a rich, garlicky sauce that’s sure to satisfy. Whether you’re a fan of Chinese cuisine or need a tasty weeknight dinner, this recipe delivers.

In this post, you’ll discover the secrets to making restaurant-quality velvet beef at home, from choosing the right cut to mastering the art of keeping the beef tender and flavorful.

An overhead image shows Chinese beef with garlic sauce with tender beef stir fried in rich garlic sauce, served over a bowl of white rice.
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Ingredients

Every ingredient in this beef stir fry marinade has a special job. Together, they make the beef tender, juicy, and packed with flavor.

Photo shows ingredients and sauce seasoning used to make the dish.
  • Skirt steak, sirloin tip, or flank steak: These cuts are lean and easy to slice thinly, making them perfect for quick stir-frying and tender texture.
  • Soy sauce or coconut aminos: Adds a savory umami flavor that marinates the beef and enhances the overall taste.
  • Olive oil: Helps tenderize the beef and adds a smooth mouthfeel during cooking.
  • Black pepper: Adds a subtle kick of spice and enhances the flavor of the beef.
  • Baking soda: Tenderizes the beef, making it soft and succulent.
  • Tapioca starch: Creates a light coating that helps the beef develop a crispy exterior when seared.
  • Toasted sesame oil: Adds a nutty aroma and rich depth of flavor to the marinade.
  • Water: A small amount of water is added to the beef marinade to help keep the beef tender and juicy.
  • Garlic, Ginger, Green onions: Infuses the dish with a bold, aromatic flavor that’s essential to balance the richness of the beef.
  • Bean sprouts: Adds a crisp texture and lightness, balancing the dish with a refreshing crunch.
  • Avocado oil: A high-heat oil that’s perfect for stir-frying, keeping the ingredients from sticking and burning.
  • Coarse sea salt
  • Chicken stock: Forms the base of the sauce, adding depth and richness.
  • Light soy sauce or coconut aminos: Provides a lighter, more delicate saltiness to the sauce.
  • Dark soy sauce or coconut aminos: Adds a deeper color and a richer, more robust flavor to the sauce.
  • Oyster sauce or vegetarian oyster sauce: Brings a sweet, savory umami flavor that enhances the overall sauce.
  • White pepper: Adds a subtle heat and earthiness to the sauce, complementing the garlic.
  • Starch: Helps thicken the sauce, giving it a glossy finish that clings to the beef and veggies.
  • Chinese Shaoxing wine or Taiwanese michu (optional): Adds complexity and a slight sweetness to the sauce, enhancing the flavors.

Make the garlic sauce spicy: add a few teaspoons of hot chili pepper sauce or my homemade chili garlic sauce.

How to make Chinese beef with garlic sauce

Get ready to make the most tender and juicy Chinese garlic beef at home! With every bite, you’ll taste the rich, garlicky sauce that coats each piece of perfectly seared beef.

A step-by-step photo shows how to hold the knife and slice the beef against the grain for stir fry
  1. Slice the beef: Hold your knife at a 45-degree angle and slice the beef against the grain into thin pieces, about ⅛-inch (0.3 cm) thick.
Person demos how to velvet beef for stir frying.
  1. Marinate the beef: In a large bowl, combine the beef with soy sauce, olive oil, black pepper, baking soda, tapioca starch, toasted sesame oil, and water. Massage the beef until the water is absorbed. Marinate for 15 minutes in the fridge or up to 1 day.
  2. Prepare the aromatics and sauce: Slice the garlic, scallions, and ginger. Rinse, drain, and pat dry the bean sprouts. Mix the sauce ingredients (stock, grated garlic, soy sauces, oyster sauce, white pepper, starch, and wine) in a cup.
Person demos how to make beef stir fry tender and adding beef garlic sauce.
  1. Sear the beef: Preheat a large sauté pan over medium heat. Add 1 tbsp oil and spread the beef in a single layer. Sear for 2 minutes without disturbing, until the bottom is crisp brown. Flip and sear the other side for 1 minute. Transfer the beef and pan juice to a plate.
  2. Sauté the aromatics: In the same hot pan, add the remaining 0.5 tbsp oil. Sauté the garlic and ginger with a pinch of salt for 15 seconds over medium heat.
  3. Combine and cook: Turn the heat up to medium-high. Add the bean sprouts and toss for 10 seconds. Return the beef to the pan. Stir the sauce again and pour it in, tossing everything together for 30 seconds. Turn off the heat.
  4. Serve: Transfer to a large serving plate. Serve hot with rice.

How to know if my pan is hot enough?

Preheat your pan over medium heat to avoid warping. It may take a few minutes, depending on the pan. To test, place your palm 2-3 inches above the pan. If it feels too hot to keep your hand there, your pan is ready for stir frying.

See our how to make beef stir fry for more details.

How to slice meat paper thin?

Freezing the meat for 20 minutes helps, but for truly thin slices like a Chinese chef, follow these tips:

Person demos holding a knife at 45 degree angle to cut the beef for stir fry use
  • Knife selection: Use a sharp boning knife. Its thin, narrow tip is easy to control.
  • Slicing technique: Slice against the grain into thin pieces, not strips. Hold your knife at a 45-degree angle, almost parallel to the cutting board. Slice the meat at an angle, moving your knife from left to right, rather than straight up and down.

What to serve with beef and garlic sauce

This beef and garlic sauce pairs perfectly with a variety of sides that will round out your meal.

ChihYu’s expert tips

  • Choose the right cut of beef: Opt for lean cuts like skirt, sirloin tip, or flank steak. These are easier to slice thinly and cook quickly, ensuring tender and flavorful beef.
  • Slice against the grain: Always slice the beef against the grain at a 45-degree angle. This technique helps break down the muscle fibers, resulting in more tender bites.
  • Adding a small amount of water to the marinade helps keep the beef tender and juicy. Massage the marinade into the beef until the marinade is absorbed.
  • Preheat your pan properly: Preheating the pan over medium heat ensures even cooking and helps achieve that perfect sear on the beef. The pan should be hot enough that you hear a sizzle when the beef hits the surface.
  • Sear without disturbing: When searing the beef, spread it out in a single layer and let it cook undisturbed for the first 2 minutes. This allows a nice crust to form, adding flavor and texture.
  • Use a splatter guard, not a lid: A splatter guard keeps the moisture out, preventing your stir-fry from becoming soggy, while still protecting your kitchen from oil splatters.
  • Prep everything before you start: Have all your ingredients ready and within reach before you begin cooking.

FAQs

What is beef with garlic sauce?

Beef and garlic sauce stir fry is a popular Chinese dish featuring tender slices of beef stir-fried with a savory and garlicky sauce. The dish combines lean beef, aromatic garlic, and a flavorful sauce made from soy sauce, oyster sauce, and other seasonings, creating a rich and satisfying meal that pairs perfectly with rice or noodles.

How to make beef soft Chinese style?

To make beef soft Chinese style, slice it thinly against the grain and marinate with ingredients like soy sauce, oil, and a small amount of water. Adding a touch of baking soda also helps tenderize the meat, while stir-frying quickly over high heat ensures it stays juicy and tender.

Can I add other vegetables to this dish?

Yes, you can add vegetables like snow peas or broccoli. If using broccoli, it should be briefly blanched or microwaved first before adding to the stir fry.

Is this dish gluten-free?

Yes. We use gluten-free seasonings—check out our Chinese pantry staples for gluten-free options.

More Chinese beef stir fry recipes you might like

If you loved this beef in garlic sauce, you’ll definitely want to try these other delicious Chinese beef stir fry recipes. Each one brings its own unique flavors and textures, perfect for adding variety to your meals.

  • Paleo Beef and Broccoli: A healthy take on the classic dish, this recipe features tender beef and crisp broccoli in a savory sauce, all made with paleo-friendly ingredients.
  • Black Pepper Beef: This dish is packed with bold flavors, combining juicy beef slices with a rich, peppery sauce.
  • Paleo Mongolian Beef: A sweet and savory favorite, this paleo version uses coconut aminos and a delicious sauce that coats the tender beef perfectly.
  • Chinese Pepper Steak: Juicy slices of beef are stir-fried with colorful bell peppers that’s both satisfying and simple to make.
A side close shot shows tender beef stir fried with garlic sauce served with rice.
Recipe image shows beef with garlic sauce served with white rice over a blue and white color bowl.
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Beef with garlic sauce recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: ChihYu Smith
Learn the secrets to making mouthwatering beef with garlic sauce. This recipe will show you how to achieve tender, flavorful beef in minutes.
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Ingredients 

For the beef:

Aromatics and veggie:

  • 1 oz garlic cloves, thinly sliced, 6 large
  • 4 whole scallions, dice to 2.5-inch sections
  • 0.20 oz ginger, julienned, one small thumb size
  • 6 oz bean sprouts
  • 1.5 tbsp avocado oil, divided
  • Small pinch salt

Garlic sauce:

Instructions 

  • Slice: Hold your knife at a 45-degree angle will make the slice wilder and more flat. Slice the beef against the grain into thin pieces at about ⅛-inch (0.3 cm) thin.
  • Tenderize and marinate: In a bowl, add the beef and season with ingredients from soy sauce to sesame oil. Add in the water little-by-little while messaging the beef until the water is absorbed. Cover the bowl and marinate the meat for 15 minutes in the fridge or up to 1 day in advance. Your beef is ready for stir frying!
  • Aromatics & Sauce: Prepare garlic, scallions, and ginger. Rinse the bean sprouts, drain, and pat dry. Stir the sauce in a cup from stock to starch.
  • Sear beef: Preheat a large saute pan over medium heat until it feels quite hot, add 1 tbsp oil. Add the beef and quickly spread it out into a single layer. You should hear a sizzling sound. If not, turn the heat up higher. Pay sear for 2 minutes without disturbing or until you see the bottom turns crisp brown. Flip and sear the other side for 1 minute. Transfer out along with the pan juice to set aside.
  • Saute aromatics: While the pan is still hot, add the remaining 0.5 tbsp oil. Saute garlic and ginger with a small pinch of salt over medium heat for 15 seconds.
  • Bean sprouts, beef, and sauce: Turn heat up to medium-high. Add the bean sprouts, toss for 10 seconds. Return the beef and stir the sauce again before pouring it in. Toss for 30 seconds. Turn off the heat.
  • Serve: Transfer to a large serving plate. Serve hot with rice.

Notes

  • Cookware size: Use a large sauté pan or wok. A 12-inch (31cm) pan is ideal.
  • Use a splatter guard: Not a lid. A lid traps moisture and can make your stir fry soggy.
  • Stir fry beef selections: Choose lean cuts and thin pieces of steak like flank, skirt, or sirloin tip. These are easier to slice thinly than thicker cuts like ribeye.
  • Knife selection: I recommend a sharp boning knife for its thin, narrow tip, which is easy to control.
  • Knife slicing technique: Slice the beef against the grain into thin pieces, not strips. Hold your knife at a 45-degree angle, moving from left to right instead of straight up and down.
  • Temperature & Timing: Preheat your pan properly—it should be hot but not smoking. You should hear a sizzle throughout the cooking process.
  • Make-ahead: You can slice and marinate the beef (velvet beef) up to one or two days in advance to save time.
  • Storage: Store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1serving, Calories: 298kcal, Carbohydrates: 11g, Protein: 27g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 640mg, Potassium: 471mg, Fiber: 1g, Sugar: 2g, Vitamin A: 29IU, Vitamin C: 8mg, Calcium: 32mg, Iron: 3mg
Course: Main Course
Cuisine: Chinese, Taiwanese
Keyword: Beef with garlic sauce, Beef with garlic sauce Chinese
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