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Blackstone Beef and Broccoli

Blackstone beef and broccoli made on an Asian griddle with tender, seared flank steak and vibrant green broccoli in a glossy brown sauce. The stir-fry method uses a cornstarch marinade for a thicker coating that glistens over the beef and vegetables.
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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
  

Beef and broccoli
  • 1.5 lb flank steak Slice thin against the grain for quick searing.
  • 4 cup broccoli florets Cut into florets for even tender-crisp cooking.
  • 0.25 cup soy sauce Use part for marinating and part for the sauce.
  • 2 tbsp oyster sauce Adds savory depth to the glossy brown sauce.
  • 2 tbsp brown sugar Balances savory sauce and helps browning.
  • 1 tbsp cornstarch Helps thicken the marinade and sauce coating.
  • 3 tbsp oil Used for searing beef and cooking broccoli.
  • 6 cloves garlic Minced.
  • 1 tbsp ginger Grated.
  • 0.25 cup beef broth Used to loosen and gloss the sauce.
  • 0.5 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the beef
  1. Combine 2 tbsp soy sauce, 1 tbsp brown sugar, and cornstarch in a bowl, then add the sliced flank steak and toss to coat.
  2. Marinate the beef for 30 minutes so the cornstarch clings before griddling.
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, searing until browned, then set aside.
Cook the broccoli and finish the sauce
  1. Add the remaining oil, then 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, then add the remaining soy sauce, oyster sauce, brown sugar, and beef broth.
  3. Return the beef to the griddle, toss everything in the sauce for 2 minutes until glossy and coated, then garnish with sesame seeds.

Notes

For the best texture, slice the flank steak thin against the grain so it sears quickly without toughening. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot skillet or on the griddle until warmed through, adding a splash of beef broth if the sauce tightens. Freezing is not recommended because broccoli can soften after thawing. If you want it lighter, swap half the oil for a neutral oil spray while keeping the same sauce ingredients.