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Blackstone Beef and Broccoli

Blackstone beef and broccoli with tender, thin-cut flank steak and vibrant green broccoli in a glossy brown sauce. Marinated beef is seared hot on the griddle, then tossed in a quick sauce for a restaurant-style stir-fry texture.
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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: 625
Ingredients Equipment Method Notes

Ingredients
  

flank steak
  • 1.5 lb flank steak sliced thin against the grain
broccoli florets
  • 4 cup broccoli florets
soy sauce
  • 0.25 cup soy sauce
oyster sauce
  • 2 tbsp oyster sauce
brown sugar
  • 2 tbsp brown sugar
cornstarch
  • 1 tbsp cornstarch
oil
  • 3 tbsp oil
garlic
  • 6 clove garlic minced
ginger
  • 1 tbsp ginger grated
beef broth
  • 0.25 cup beef broth
sesame seeds
  • 0.25 cup 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 the beef for 30 minutes.
Sear and cook on the Blackstone
  1. Heat a griddle (Blackstone) to high heat and add 2 tablespoons oil, until the surface is shimmering.
  2. Cook the beef in batches for 2-3 minutes per side until seared, then set aside (avoid overcrowding for better browning).
  3. Add the remaining oil and cook broccoli for 4-5 minutes until tender-crisp, with bright green color.
Make the sauce and finish
  1. Add garlic and ginger and cook for 30 seconds, until fragrant.
  2. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth, then stir to combine into a glossy sauce.
  3. Return beef to the griddle, toss everything in the sauce for 2 minutes, until the beef is hot and coated.
  4. Garnish with sesame seeds for a finishing visual cue before serving.

Notes

Pro tip: slice the flank steak thin against the grain and don’t crowd the griddle—searing in batches keeps the beef tender. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked portions up to 2 months. For a lower-sugar option, replace the 2 tablespoons brown sugar with an equal amount of a brown-sugar substitute meant for cooking.