Blackstone Beef and Broccoli is a vibrant, savory, and nutritious stir-fry that merges restaurant-quality flavor with the sizzling performance of your outdoor griddle. Perfectly seared beef strips meet crisp-tender broccoli florets in a bold, garlicky sauce that coats every bite. Cooking this meal on the Blackstone griddle elevates its flavor profile with that signature seared edge and smoky aroma, ideal for quick weeknight dinners or weekend cookouts.

Ingredients for Blackstone Beef and Broccoli

For the Beef Marinade:

1½ pounds flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 teaspoon garlic powder

For the Sauce:

¼ cup soy sauce (low-sodium preferred)
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
½ cup beef broth
1 tablespoon cornstarch + 1 tablespoon water (slurry)

Vegetables & Aromatics:

3 cups broccoli florets, blanched or steamed until just tender
2 tablespoons vegetable oil (for cooking)
2 green onions, chopped (optional garnish)
1 tablespoon sesame seeds (optional garnish)

Step-by-Step Directions for Blackstone Beef and Broccoli

1. Prepare the Marinade and Beef

Place the thinly sliced beef into a large mixing bowl. Add soy sauce, oyster sauce, cornstarch, sesame oil, and garlic powder. Toss to coat thoroughly. Let the beef marinate for at least 30 minutes in the refrigerator for maximum tenderness and flavor.

2. Make the Sauce

In a separate bowl, whisk together all sauce ingredients except the cornstarch slurry. This includes soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, garlic, ginger, and beef broth. Set aside. Mix cornstarch with water in a small bowl and reserve for thickening.

3. Preheat Your Blackstone Griddle

Set your Blackstone griddle to medium-high heat, allowing it to preheat for about 5–7 minutes. Drizzle vegetable oil over the surface and use a spatula to spread it evenly.

4. Cook the Beef

Spread the marinated beef across the hot griddle in a single layer. Sear without moving it for 2 minutes, then begin stir-frying for an additional 3–4 minutes until browned and caramelized. Remove from the griddle and set aside.

5. Stir-Fry the Broccoli

Add a bit more oil if necessary and toss on the broccoli florets. Stir-fry for 2–3 minutes, allowing them to char slightly while retaining their crunch.

6. Combine and Sauce

Return the cooked beef to the griddle and mix with the broccoli. Pour in the prepared sauce and stir continuously. Add the cornstarch slurry and stir for 1–2 minutes until the sauce thickens and evenly coats the meat and vegetables.

7. Serve Immediately

Transfer the beef and broccoli to a serving platter. Garnish with chopped green onions and sesame seeds if desired. Serve hot.

Tips for Perfect Blackstone Beef and Broccoli

Slice thin and against the grain: This ensures tender bites every time. A partially frozen steak is easier to slice thinly.
Don’t skip the marinade: It adds flavor and helps the meat develop a beautiful sear on the hot griddle.
Blanch the broccoli ahead: Quickly boiling or steaming the florets helps maintain a vibrant color and speeds up the cooking process on the griddle.
Use high heat: The Blackstone griddle thrives at high temperatures, essential for caramelizing the beef and achieving that wok-style char.
Cook in batches if necessary: Avoid crowding the griddle, which can cause the beef to steam rather than sear.

Serving Suggestions

This dish is incredibly versatile and pairs wonderfully with:

Steamed jasmine rice or brown rice
Garlic fried rice for a bolder side
Cauliflower rice for a low-carb alternative
Lo mein noodles tossed with sesame oil and scallions
Chili garlic sauce or sriracha for added heat on the side

You can also serve this as a wrap filling using warm flour tortillas or lettuce leaves for an Asian-inspired beef and broccoli wrap.

Storage and Reheating Instructions

Storage:

Transfer leftovers to an airtight container.
Refrigerate for up to 4 days.

Reheating:

Reheat on a skillet or griddle over medium heat until warmed through.
Add a splash of water or beef broth if the sauce has thickened too much during storage.

Freezing:

Not recommended due to the texture change in the broccoli and sauce after freezing and thawing.

Conclusion

Cooking Beef and Broccoli on a Blackstone Griddle is an excellent way to deliver restaurant-quality flavor in your own backyard. With sizzling seared beef, crisp-tender broccoli, and a glossy garlic-soy glaze, this dish is both easy to execute and deeply satisfying. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers consistent results with every batch.

FAQs

Can I use a different cut of beef?

Yes, sirloin, ribeye, or skirt steak work well. Just ensure it’s thinly sliced and marinated properly for tenderness.

What if I don’t have oyster sauce?

You can substitute with extra soy sauce and a splash of Worcestershire sauce, though the depth of umami will differ slightly.

Do I need to blanch the broccoli first?

Blanching helps achieve that tender-yet-crisp texture and ensures even cooking. You can skip it, but stir-fry time will be longer.

Can I make this on a stovetop instead of a Blackstone?

Absolutely. Use a large wok or heavy skillet over high heat. Follow the same directions, cooking in small batches to maintain heat.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce, and ensure your hoisin and oyster sauces are gluten-free certified.

Blackstone Beef and Broccoli