Go Back

Blackstone Beef and Broccoli

Blackstone beef and broccoli with quick stir-fry searing: tender beef strips and vibrant broccoli florets in a glossy brown sauce. Perfect for an Asian griddle night—fast cooking, caramelized edges, and a sauce that clings to every bite.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Flank steak
  • 1.5 lb flank steak Slice thin against the grain for tenderness.
Broccoli
  • 4 cup broccoli florets Keep florets bite-size for even griddle cooking.
Sauce and marinade
  • 0.25 cup soy sauce Reserve some for the stir-fry sauce after aromatics.
  • 2 tbsp oyster sauce Adds savory depth and sheen to the sauce.
  • 2 tbsp brown sugar Helps balance salty-sweet flavor and browns on the griddle.
  • 1 tbsp cornstarch Thickens the sauce after it heats.
  • 0.25 cup beef broth Loosens the sauce for easy tossing.
Aromatics and cooking oil
  • 3 tbsp oil Use in stages to sear beef and cook broccoli.
  • 6 clove garlic Minced; cooks briefly to stay fragrant.
  • 1 tbsp ginger Grated; adds bright, warm flavor.
Garnish
  • 1 sesame seeds Sprinkle at the end for a nutty finish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and prep sauce
  1. Combine soy sauce, brown sugar, and cornstarch, then marinate the flank steak for 30 minutes.
  2. Slice beef thin against the grain and measure broccoli florets so everything cooks quickly on the griddle.
Sear beef on the Blackstone
  1. Heat the griddle to high heat and add 2 tablespoons oil.
  2. Cook the beef in batches for 2-3 minutes per side until well seared, then set aside.
Cook broccoli and build the sauce
  1. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp.
  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 and toss everything in the sauce for 2 minutes until glossy and clinging to the beef and broccoli.
  4. Garnish with sesame seeds and serve immediately over rice.

Notes

Marinate time matters for tender beef—don’t skip the 30 minutes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or griddle over medium-high until hot, adding a splash of broth if the sauce thickens. Freezing isn’t recommended because broccoli can turn soft after thawing. For a lower-sugar option, reduce brown sugar to 1 tbsp and increase beef broth by 2 tbsp to keep the sauce silky.