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Blackstone Beef and Broccoli

Blackstone beef and broccoli stir fry with tender, thin-sliced flank steak and vibrant green broccoli in a glossy brown sauce. Marinate for 30 minutes, then sear on a hot griddle and toss briefly until everything is evenly coated.
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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: 520
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 clove garlic 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

Method
 

Marinate the beef
  1. Combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, and the cornstarch, then marinate the beef for 30 minutes. The mixture should look thick and cling to the slices before resting.
Sear the beef and cook the broccoli
  1. Heat the griddle to high heat and add 2 tablespoons oil. You should see a quick shimmer and light haze across the surface.
  2. Cook the beef in batches for 2-3 minutes per side until seared, then set aside. Look for deep brown edges and a fast caramelized crust.
  3. Add the remaining oil and cook the broccoli for 4-5 minutes until tender-crisp. The florets should turn bright green with slight char spots.
Build the sauce and finish
  1. Add the garlic and ginger and cook for 30 seconds. They should smell fragrant while staying light-colored.
  2. Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth. Stir until the sauce looks glossy and cohesive.
  3. Return the beef to the griddle, toss everything in the sauce for 2 minutes, then garnish with sesame seeds. The sauce should cling to the beef and broccoli and look glistening.

Notes

Marinating the flank steak gives better browning and a more tender bite—don’t skip the full 30 minutes. Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot skillet or on the griddle until warmed through. Freezing is not recommended because broccoli can soften and the sauce may break when thawed. For a lighter option, use low-sodium soy sauce and swap oyster sauce for a vegetarian stir-fry sauce with similar consistency.