Go Back

Blackstone Beef and Broccoli

Blackstone beef and broccoli stir fry with tender flank steak and vibrant green broccoli in a glossy brown sauce. Sear the beef in batches on a hot griddle, then toss everything together until the sauce clings and shines over rice.
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: 680
Ingredients Equipment Method Notes

Ingredients
  

Marinade and sauce
  • 0.25 cup soy sauce Divided per recipe: used in marinade and later for the sauce.
  • 2 tbsp oyster sauce For the glossy brown sauce.
  • 2 tbsp brown sugar Used to balance savory flavors (in marinade and sauce).
  • 1 tbsp cornstarch Thickens the sauce when combined with soy and sugar.
  • 0.25 cup beef broth Helps loosen and finish the sauce on the griddle.
  • 6 cloves garlic Minced; cooked briefly to keep it fragrant.
  • 1 tbsp ginger Grated; mixed into the aromatics.
  • 3 tbsp oil For searing beef and cooking broccoli.
Main stir-fry
  • 1.5 lb flank steak Sliced thin against the grain.
  • 4 cup broccoli florets Cooked until tender-crisp.
  • 0.25 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 marinate beef for 30 minutes.
  2. Let the marinated beef stand at room temperature while you prep the griddle-ready ingredients so it sears quickly.
Sear the beef on the Blackstone griddle
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil.
  2. Cook the beef in batches for 2-3 minutes per side until seared, then set aside to keep it tender.
Cook the broccoli and build the sauce
  1. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp with vibrant green color.
  2. Add garlic and ginger and cook for 30 seconds to release aroma without browning.
  3. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth, then bring the mixture together so it turns glossy.
  4. Return the beef to the griddle, toss everything in the sauce for 2 minutes, and cook until the sauce clings to the beef and broccoli.
  5. Garnish with sesame seeds immediately so they stay toasted and visible.

Notes

For the best sear, slice the flank steak thin against the grain and avoid crowding—cook in batches. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot griddle or skillet until warmed through (sauce may thicken, so splash in 1-2 tbsp water). Freezing is not recommended because broccoli can soften. Dietary swap: use gluten-free soy sauce if you want a gluten-free version.