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Blackstone Beef and Broccoli

Blackstone beef and broccoli with tender beef strips, vibrant green broccoli, and a glossy brown sauce made on a griddle. Marinate first, then quick-sear the meat and toss everything together so the sauce clings for a stir-fry finish.
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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: 560
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 garlic cloves, minced
ginger
  • 1 tbsp ginger grated
beef broth
  • 0.25 cup beef broth
sesame seeds
  • 1 sesame seeds for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the beef
  1. Combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, and cornstarch, then marinate the sliced flank steak for 30 minutes.
Sear and cook
  1. Heat a griddle on high heat and add 2 tablespoons oil until shimmering.
  2. Cook the beef in batches for 2-3 minutes per side until seared, then set it aside.
  3. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp.
Build the glossy sauce and finish
  1. Add the garlic and ginger and cook for 30 seconds, stirring until fragrant.
  2. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth and bring the mixture to a glossy simmer.
  3. Return the beef to the griddle, toss everything together in the sauce for 2 minutes until the coating clings.
  4. Garnish with sesame seeds so the sauce glistens right before serving.

Notes

For the most tender strips, slice the flank steak thinly against the grain and don’t overcrowd the griddle when searing. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot pan or griddle with a splash of water or broth. Freezing isn’t recommended because broccoli texture can soften. If you want a lower-sugar option, replace the brown sugar with an equal amount of a sugar substitute that browns well for stir-fries.