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Blackstone Beef and Broccoli

Blackstone beef and broccoli stir fry with tender beef strips and vibrant green broccoli in a glossy brown sauce. Quick high-heat griddle searing plus a cornstarch-thickened sauce makes every bite cling as it tosses together.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Marinade and sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 2 tbsp oyster sauce
  • 1 tbsp oil
  • 1 cup beef broth
Stir-fry
  • 1.5 lb flank steak
  • 4 broccoli florets Use fresh for best color and tender-crisp bite.
  • 2 tbsp oil
  • 6 garlic Minced.
  • 1 tbsp ginger Grated.
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame seeds For garnish.

Equipment

  • 1 Blackstone griddle

Method
 

Marinate the beef
  1. Combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, and cornstarch, then coat the flank steak strips in the mixture. Marinate for 30 minutes so the beef turns glossy and clings to sauce as it cooks.
Sear and cook on the griddle
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Wait until the oil shimmers before adding the beef.
  2. Cook the beef in batches for 2-3 minutes per side until deeply seared, then transfer to a plate. Keep batches from crowding so the strips brown instead of steam.
  3. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp. Stir occasionally so the florets stay vibrant green.
  4. Add garlic and ginger and cook for 30 seconds, stirring constantly. The aroma should bloom quickly without burning.
Sauce, toss, and serve
  1. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth to the griddle, then stir to combine. Bring it to a steady simmer so the sauce starts to thicken.
  2. Return the beef to the griddle and toss everything together in the glossy brown sauce for 2 minutes. Cook until the sauce coats the beef and broccoli evenly.
  3. Garnish with sesame seeds right before serving. Serve hot with rice while the sauce is glistening.

Notes

Key pro tip: slice flank steak thin against the grain and avoid crowding the griddle so you get real sear marks. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot skillet or on the griddle until warmed through. Freezing is not recommended because broccoli texture softens. For a lower-sugar option, use reduced-sugar brown sugar or a 1:1 sugar substitute to keep the sauce thickness and sheen.