This Asian-style garlic beef is a bold and comforting dish made with tender slices of beef cooked in a savory soy-based sauce, infused with garlic, herbs, and fresh chili. Served alongside fluffy white rice and a zesty dipping sauce, this meal is packed with umami, freshness, and just the right amount of heat. It’s perfect for a quick dinner that still feels special and restaurant-worthy.
Ingredients
For the Beef:
500 g beef steak (sirloin, flank, or ribeye), thinly sliced against the grain
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce (optional but recommended)
1 tablespoon brown sugar or honey
2 tablespoons vegetable oil
4 cloves garlic, finely minced
1 teaspoon freshly ground black pepper
1 teaspoon cornstarch (optional, for extra tenderness)
½ teaspoon chili flakes or fresh chili slices (adjust to taste)
For the Rice:
2 cups white rice
2½ cups water
½ teaspoon salt
For the Chili Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon lime or lemon juice
1 teaspoon sugar
1 clove garlic, finely chopped
1 small red chili, thinly sliced
1 tablespoon fresh cilantro, chopped
For Garnish:
Fresh cilantro leaves
Thinly sliced red chili
Crispy fried garlic (optional)
Instructions
- Prepare the Rice
Rinse the rice under cold water until the water runs clear. Add the rice, water, and salt to a pot and bring to a boil. Once boiling, reduce the heat, cover, and simmer for 12–15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.
- Marinate the Beef
In a bowl, combine the sliced beef with soy sauce, oyster sauce, fish sauce, brown sugar, black pepper, cornstarch, and chili flakes. Mix well until the beef is evenly coated. Let it marinate for at least 15–20 minutes to absorb the flavors.
- Cook the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté briefly until fragrant (about 20–30 seconds).
Add the marinated beef in a single layer and cook for 2–3 minutes per side until browned and tender. Avoid overcrowding the pan to keep the beef juicy. Once cooked, spoon the sauce over the beef and remove from heat.
- Make the Chili Dipping Sauce
In a small bowl, mix soy sauce, lime juice, sugar, garlic, chili slices, and chopped cilantro. Stir well until the sugar dissolves. Taste and adjust seasoning if needed.
- Assemble and Serve
Serve the beef hot alongside the steamed rice. Spoon some of the pan sauce over the meat for extra flavor. Garnish with fresh cilantro, red chili slices, and crispy garlic if using. Serve the chili dipping sauce on the side for dipping or drizzling.
Tips & Variations:
For extra tenderness, don’t overcook the beef—high heat and quick cooking are key.
You can substitute beef with chicken, lamb, or tofu.
Add sautéed vegetables like green beans, bok choy, or bell peppers for a complete meal.
If you prefer it less spicy, reduce or omit the chili.