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Blackstone Beef and Broccoli

Blackstone beef and broccoli with tender, thinly sliced flank steak and vibrant green broccoli in a glossy brown stir-fry sauce. Marinate for 30 minutes, then sear on a hot griddle and toss until the sauce clings to every strip.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Beef and broccoli stir-fry components
  • 1.5 lb flank steak Sliced thin against the grain.
  • 4 broccoli florets Keep florets bite-sized for quick griddle cooking.
  • 0.25 cup soy sauce Use to marinate and finish the sauce.
  • 2 tbsp oyster sauce Adds the savory glossy flavor.
  • 2 tbsp brown sugar Balances salty sauces; split between marinade and sauce.
  • 1 tbsp cornstarch Thickens the sauce for a clingy coating.
  • 3 tbsp oil Used for searing beef and cooking broccoli.
  • 6 garlic Minced.
  • 1 tbsp ginger Grated.
  • 0.25 cup beef broth Loosens and rounds out the sauce.
  • 0.5 tbsp sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the beef
  1. Combine 2 tbsp soy sauce, 1 tbsp brown sugar, and cornstarch, then marinate the sliced flank steak for 30 minutes.
  2. Let the beef rest at room temperature while it marinates so the cornstarch starts to coat the strips.
Sear the beef
  1. Heat the Blackstone griddle to high heat and add 2 tbsp oil.
  2. Cook the beef in batches for 2-3 minutes per side until seared, then set aside so it stays tender.
Cook broccoli and build the sauce
  1. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp with bright green color.
  2. Add garlic and ginger and cook for 30 seconds until fragrant, keeping the griddle hot.
  3. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth, then stir until the sauce looks glossy and starts to thicken.
Toss and garnish
  1. Return the beef to the griddle and toss everything in the sauce for 2 minutes until the strips are coated.
  2. Garnish with sesame seeds for a final nutty finish before serving.

Notes

Pro tip: slice the flank steak thin against the grain so it sears fast and stays tender on the griddle. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot griddle or skillet until warmed through. Freezing is not recommended because broccoli texture can soften. Dietary swap: use gluten-free soy sauce and gluten-free oyster sauce if you need a gluten-free version.