Go Back

Blackstone Beef and Broccoli

Blackstone beef and broccoli features tender, thin-sliced flank steak seared in batches and vibrant green broccoli cooked until crisp-tender. A glossy brown sauce thickened with cornstarch clings to every strip for a stir-fry finish on the Asian griddle.
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: 560
Ingredients Equipment Method Notes

Ingredients
  

Marinated beef
  • 1.5 lb flank steak, sliced thin against the grain
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 3 tbsp oil
  • 6 garlic, minced
  • 1 tbsp ginger, grated
  • 0.25 cup beef broth
Vegetables and garnish
  • 4 cup broccoli florets
  • 1 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 coat the sliced flank steak in the mixture. Let it marinate for 30 minutes so the cornstarch helps thicken later.
Griddle stir-fry
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Wait until the oil shimmers to ensure fast searing.
  2. Cook the beef in batches for 2-3 minutes per side until seared, then set aside. Keep it in a single layer so strips brown rather than steam.
  3. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp. Stir occasionally until the florets stay bright green.
  4. Cook the garlic and ginger for 30 seconds, then immediately add the remaining soy sauce, oyster sauce, brown sugar, and beef broth. Stir to combine until the sauce looks glossy and cohesive.
  5. Return the beef to the griddle and toss everything in the sauce for 2 minutes. Cook until the sauce clings to the beef strips, then turn off the heat.
  6. Garnish with sesame seeds right before serving. Use a light sprinkle so you see specks of sesame on the glossy sauce.

Notes

Pro tip: slice the flank steak thin against the grain for maximum tenderness and faster browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot pan until warmed through, adding a splash of beef broth if the sauce tightens. Freezing is not recommended because broccoli texture softens. For a lower-sugar option, reduce brown sugar by half and add an extra tablespoon of beef broth to keep the sauce balanced.