Go Back

Blackstone Beef and Broccoli

Blackstone beef and broccoli with tender beef strips and vibrant green broccoli in a glossy brown sauce. Cooked on a high-heat griddle for quick searing, then tossed in a thickened stir-fry sauce.
Print Recipe Pin Recipe
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: 620
Ingredients Equipment Method Notes

Ingredients
  

flank steak
  • 1.5 lb flank steak Sliced thin against the grain.
broccoli florets
  • 4 cup broccoli florets
soy sauce
  • 0.25 cup soy sauce Used for marinating and finishing the sauce.
oyster sauce
  • 2 tbsp oyster sauce
brown sugar
  • 2 tbsp brown sugar Used for marinating and to balance the sauce.
cornstarch
  • 1 tbsp cornstarch Helps thicken the sauce.
oil
  • 3 tbsp oil
garlic
  • 6 garlic Minced.
ginger
  • 1 tbsp ginger Grated.
beef broth
  • 0.25 cup beef broth
sesame seeds
  • 1 tbsp sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the beef
  1. Combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, and cornstarch, then toss with the sliced flank steak. Cover and marinate for 30 minutes at room temperature (or refrigerate if your kitchen is warm).
Sear and cook the stir-fry
  1. Heat the Blackstone griddle (or a cast iron skillet) to high heat and add 2 tablespoons oil until it shimmers. Add the beef in batches and sear 2-3 minutes per side until browned and just cooked, then set aside.
  2. Add the remaining oil to the griddle and spread the broccoli into an even layer. Cook 4-5 minutes until tender-crisp, using a spatula to keep florets from steaming.
  3. Add garlic and grated ginger and stir for 30 seconds, just until fragrant. Immediately add the remaining soy sauce, oyster sauce, remaining brown sugar, and beef broth.
  4. Return the seared beef to the griddle and toss everything in the sauce. Cook for 2 minutes, stirring and scraping so the beef and broccoli are glossy.
  5. Turn off the heat and garnish with sesame seeds. Serve right away over rice, with the sauce glistening.

Notes

Pro tip: slice the flank steak thin against the grain so it stays tender after fast searing on high heat. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot skillet until warmed through, adding a splash of beef broth if the sauce gets thick. Freezing isn’t recommended because broccoli texture can soften. For a gluten-aware swap, use tamari instead of soy sauce.