Easy Blackstone Beef and Broccoli
Description
Easy Blackstone Beef and Broccoli is a 20-minute, better-than-takeout dinner made entirely on the flat-top griddle. Thin-sliced steak gets a hard sear, fresh broccoli chars crisp-tender, and a glossy soy-garlic-ginger sauce ties it all together. Serve over rice or noodles for a fast weeknight meal the whole family loves.
Ingredients
- 1 lb flank steak, or sirloin steak, thinly sliced against the grain
- 1/2 tsp baking soda, optional, for velveting
- 2 cups fresh broccoli florets
- 1/4 cup soy sauce, low-sodium if preferred
- 2 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1/2 cup water or beef broth
- 1 tablespoons oil, for the griddle (avocado, canola, or grapeseed)
- 1 stalk green onions, sliced, for garnish
Instructions
- (Optional) Velvet the beef: Toss the sliced beef with the baking soda and let sit 15–30 minutes, then rinse and pat dry. This keeps the beef extra tender.
- Make the sauce: In a bowl, whisk together the soy sauce, brown sugar, oyster sauce, sesame oil, garlic, and ginger. In a separate cup, stir the cornstarch into the water or beef broth to make a slurry.
- Marinate: Place the beef in a bowl and pour over half the sauce. Let marinate at least 15 minutes.
- Preheat: Heat the Blackstone griddle to medium-high (350–375°F) and lightly oil the surface.
- Sear the beef: Spread the beef in a single layer and sear 2–3 minutes per side, until browned. Don't crowd the griddle — work in batches if needed. Remove and set aside.
- Cook the broccoli: Add a little more oil, then the broccoli. Stir-fry 3–4 minutes until bright green and tender-crisp. (For softer broccoli, splash with water and cover with a dome 1–2 minutes.)
- Combine: Return the beef to the griddle. Pour over the remaining sauce and the cornstarch slurry. Toss and cook 1–2 minutes until the sauce thickens and coats everything in a glossy glaze.
- Serve: Garnish with green onions and serve hot over rice or noodles.
Equipment
- Blackstone griddle (or flat-top griddle),
- Basting dome (optional, for steaming broccoli)
- High-smoke-point cooking oil
Notes
- Slice partially frozen: Freeze the steak 15–20 minutes before slicing for clean, thin cuts.
- Always slice against the grain to keep the beef tender.
- High heat + single layer is the key to a good sear instead of steamed, gray meat.
- Adjust sauce thickness by adding the slurry gradually until it coats the back of a spoon.
- Storage: Refrigerate up to 3 days; reheat on the griddle or in a skillet. Freezes up to 2 months.
Nutrition
Serving: 1ServingCalories: 282kcalCarbohydrates: 14gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 68mgSodium: 1272mgPotassium: 599mgFiber: 2gSugar: 7gVitamin A: 314IUVitamin C: 42mgCalcium: 63mgIron: 3mg