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Blackstone Beef and Broccoli

Blackstone beef and broccoli is a fast stir fry on the griddle with tender beef strips and vibrant green broccoli in a glossy brown sauce. Marinate first, then sear in batches and toss briefly in the sauce for a shiny, clingy finish served over rice.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Blackstone beef and broccoli
  • 1.5 lb flank steak sliced thin against the grain
  • 4 broccoli florets about 4 cups
  • 0.25 cup soy sauce divided for marinating and sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar for marinating and sauce
  • 1 tbsp cornstarch for marinating
  • 3 tbsp oil divided for searing and cooking broccoli
  • 6 garlic minced
  • 1 tbsp ginger grated
  • 0.25 cup beef broth
  • sesame seeds for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Marinate the beef
  1. Combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, and cornstarch, then marinate the beef for 30 minutes with the beef coated and clinging to the strips.
Sear and cook
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil until the surface shimmers.
  2. Cook the beef in batches for 2-3 minutes per side until deeply seared and browned, then set aside.
  3. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp with bright green color.
  4. Add the garlic and ginger and cook for 30 seconds until fragrant, then stir constantly so they don’t darken.
Make the glossy sauce and finish
  1. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth, bringing the mixture to a bubbling sauce texture.
  2. Return the beef to the griddle, toss everything in the sauce for 2 minutes until the beef and broccoli are coated and glossy.
  3. Garnish with sesame seeds so they sit on top and add visible speckles.

Notes

Pro tip: slice the flank steak thin against the grain so it sears fast and stays tender on the griddle. Refrigerate leftovers in a covered container for up to 3 days; reheat on the griddle or in a skillet until just warmed. Freezing is not recommended because the broccoli texture will soften. For a gluten-free option, use gluten-free soy sauce and gluten-free oyster sauce.