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Blackstone Beef and Broccoli

Blackstone beef and broccoli stir fry with tender flank steak strips and vibrant green broccoli in a glossy brown sauce. Sear in batches on the griddle, then toss back together with an easy soy–oyster sauce until everything clings 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef and marinade
  • 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
  • 0.25 tsp 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 marinate the beef for 30 minutes.
Sear beef and cook broccoli
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil.
  2. Cook the beef in batches for 2-3 minutes per side until seared, then set aside.
  3. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp.
Build the glossy sauce
  1. Add the garlic and ginger, cooking for 30 seconds, until fragrant.
  2. 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 it glistens and coats the meat and broccoli.
  4. Garnish with sesame seeds and serve immediately.

Notes

For the most tender bites, slice the flank steak thinly against the grain and keep the griddle hot before searing so the meat browns quickly. Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot skillet or griddle until warmed through. Freezing is not recommended because broccoli texture can soften. If you want a lighter option, swap the oyster sauce for a low-sodium oyster sauce and use reduced-sodium soy sauce.