Description

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

Scale

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

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)

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)

Instructions

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.

Notes

Beef cut tips: Flank steak is ideal for stir-fry due to its tenderness when sliced thinly against the grain. Sirloin or skirt steak are great alternatives.
Blackstone griddle prep: Ensure the griddle is preheated and oiled properly to prevent sticking and to achieve even searing.
Vegetable variations: Snap peas, bell peppers, or baby corn can be added for variety.
Sauce sweetness: Adjust the brown sugar or omit hoisin sauce for a less sweet version.
Make it spicy: Add red pepper flakes or a dash of Sriracha for a kick.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Griddle/Stir-Fry
Cuisine: Asian-Inspired / American-Chinese

Nutrition

Serving Size: Approximately 1 ½ cups
Calories: 395
Sugar: 5g
Sodium: 980mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 38g
Cholesterol: 85mg