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Blackstone Beef and Broccoli

Blackstone beef and broccoli with tender flank steak strips and vibrant green broccoli in a glossy brown sauce. Marinate for 30 minutes, griddle-sear in batches, then toss with a quick stir-fry sauce for a shiny, savory finish.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Beef marinade and stir-fry sauce
  • 1.5 lb flank steak Sliced thin against the grain.
  • 0.25 cup soy sauce Use 2 tablespoons for marinade and the rest for the sauce.
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar Use 1 tablespoon for marinade and the rest for the sauce.
  • 1 tbsp cornstarch
  • 0.25 cup beef broth
  • 3 tbsp oil Griddle oil for beef and broccoli.
  • 6 clove garlic Minced.
  • 1 tbsp ginger Grated.
  • 4 cup broccoli florets Cook until tender-crisp.
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the beef
  1. Combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, and cornstarch, then mix until uniform. Toss with the thin-sliced flank steak and let it marinate for 30 minutes.
Sear the beef on the Blackstone
  1. Heat the Blackstone griddle to high heat until hot. Add 2 tablespoons oil and spread it into an even layer.
  2. Cook the beef in batches for 2-3 minutes per side, flipping only once or twice, until deeply seared. Transfer the beef to a plate and repeat with any remaining slices.
Cook the broccoli and sauce
  1. Add the remaining oil to the griddle, then cook the broccoli for 4-5 minutes until tender-crisp. Keep it moving so the florets stay vibrant green.
  2. Push broccoli to one side, add garlic and ginger, and cook for 30 seconds until fragrant. Stir to combine.
  3. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth to the griddle. Bring to a quick bubble and stir to dissolve any glaze.
  4. Return the seared beef to the griddle and toss everything for 2 minutes until glossy and coated. Finish by sprinkling with sesame seeds and serve immediately.

Notes

Pro tip: Slice the flank steak thin against the grain so it stays tender during high-heat griddling. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot skillet or on the griddle until warmed through. Freezing isn’t recommended because broccoli texture softens. For a gluten-free swap, use tamari instead of soy sauce.