Beef with Garlic Sauce

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3 star Avg. rating 3 from 4 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Meg Falciani


2 cups unflavored rice milk
2-3 Tbsp minced garlic
pinch salt
2 Tbsp rice milk
2 Tbsp cornstarch or potato starch
1 lb beef, cut into 2-bite pieces
2 Tbsp canola or safflower oil


Place 2 cups rice milk and garlic in saucepan. Bring to boil, and reduce to approximately half volume, stirring often. Add salt and pepper.

Mix 2 tablespoons rice milk and cornstarch to make a slurry. Add to reduced mixture, and bring back to simmer. Simmer until thickened. If it’s too gloppy, add a little more rice milk. Keep warm (either turn off heat and cover, or keep on VERY low flame, stirring often.)

Saute beef in a skillet until desired doneness. Remove to a bowl; cover to keep warm.

Turn heat under skillet to low. Deglaze skillet with sauce, scraping browned bits off bottom of pan and into sauce. Adjust seasoning and/or consistency if necessary. Return meat to pan, and toss to coat meat. Serve.


You can make this with chicken as well. Sub 1 pound chicken breast (about 2 large), cut into chunks.

I usually make this with potato wedges, but you could serve over rice or noodles. If you serve over noodles, you may wish to thin the sauce with a little more rice milk to make more of a “gravy” to eat with noodle than a “sauce” for the meat.


You can use tapioca starch, if desired, but decrease to about 1 tbsp.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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