Beef and Broccoli on a Blackstone Grill

Beef and broccoli on a Blackstone grill is a quick griddle-style dinner of thinly sliced beef and crisp-tender broccoli coated in a savory soy, garlic, and ginger sauce. The broad, hot cooking surface sears the ingredients quickly, while cooking the beef and vegetables in batches helps prevent steaming and keeps the sauce glossy.

Ingredients

1½ lb (680 g) flank steak, sirloin, or flat iron steak, trimmed
1½ lb (680 g) broccoli, cut into bite-size florets; peel and slice the tender stems if desired
2 tbsp (30 ml) neutral oil, such as canola or avocado oil, divided
⅓ cup (80 ml) low-sodium soy sauce
¼ cup (60 ml) water
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) rice vinegar
1 tbsp (12 g) packed light brown sugar
2 tsp (10 ml) toasted sesame oil
2 tsp (6 g) cornstarch
2 tsp (6 g) finely grated fresh ginger
2 garlic cloves (about 6 g), finely minced
¼ tsp red pepper flakes, optional
2 tbsp (30 ml) water, for steaming the broccoli
2 scallions (about 30 g), thinly sliced, for serving
1 tsp (3 g) sesame seeds, for serving, optional

Instructions

Slice the beef. If it is difficult to slice, place the steak in the freezer for 15 minutes to firm it slightly. Cut across the grain into strips about ¼ inch (6 mm) thick. Pat dry with paper towels; dry beef browns better on the griddle.
Make the sauce. In a small bowl, whisk together the soy sauce, ¼ cup (60 ml) water, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch, ginger, garlic, and red pepper flakes, if using. Stir again just before adding it to the hot griddle, since the cornstarch settles.
Preheat the Blackstone. Heat the griddle over medium-high heat for about 8 minutes, aiming for a hot cooking surface around 400°F (205°C) if using an infrared thermometer. Set one area to medium heat for the broccoli. Keep the surface clean and lightly oil it with about 1 tablespoon (15 ml) of neutral oil.
Steam-sear the broccoli. Put the broccoli on the medium-heat area and spread it in a single layer. Add 2 tablespoons (30 ml) water and cover the broccoli with a melting dome or an inverted heat-safe metal bowl for 2 to 3 minutes. Carefully remove the cover, watching for escaping steam. Cook uncovered for another 2 to 3 minutes, turning the florets, until bright green and crisp-tender. Transfer to a clean plate.
Sear the beef in batches. Add the remaining 1 tablespoon (15 ml) oil to the hotter area. Spread the beef in a single layer, leaving space between pieces; cook in two batches if needed. Sear for about 1 to 2 minutes per side, turning once, until browned. Do not crowd the griddle or pour the sauce over raw beef. Check the thickest strips with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Transfer cooked beef to a clean plate and let it rest for 3 minutes while you finish the next batch.
Coat everything in sauce. Return all the cooked beef and broccoli to the griddle, keeping them on the medium-heat area. Whisk the sauce once more and pour it over the ingredients. Toss continuously for 1 to 2 minutes, until the sauce bubbles, thickens, and coats the beef and broccoli. If it becomes too thick, stir in water 1 tablespoon (15 ml) at a time. Remove from the heat promptly so the beef does not overcook.
Serve. Scatter scallions and sesame seeds over the top, if using. Serve hot with rice or another side.

Tips

Cut across the grain: Look for the direction of the steak’s long muscle fibers and slice across them, not parallel. This shortens the fibers for more tender bites.
Keep batches manageable: Overcrowding releases moisture and makes the beef steam instead of brown. Cook in additional batches if your griddle area is small.
Adjust the sauce thoughtfully: Regular soy sauce is saltier than low-sodium; start with less and add more to taste. If oyster sauce is unavailable, use hoisin sauce, noting that it makes the result sweeter and less savory.
Use a clean plate: Do not return cooked beef to a plate that held raw meat. Wash hands and utensils after handling raw beef, and use a thermometer rather than judging doneness by color.

Serving Suggestions

Serve the beef and broccoli over steamed jasmine or long-grain rice to catch the sauce. Brown rice, noodles, or quinoa also work; use plain noodles or rice so the savory sauce remains the focus. For a fuller meal, add a simple cucumber salad or steamed edamame. Put extra scallions and sesame seeds at the table, and offer chili crisp or red pepper flakes for anyone who wants more heat.

Variations

For a little more vegetable variety, add sliced bell pepper or mushrooms to the griddle and cook them with the broccoli, in batches if needed. Thinly sliced chicken can replace the beef, but poultry must reach 165°F (74°C) in its thickest pieces, measured with a food thermometer. For a gluten-free version, use certified gluten-free tamari and check that the oyster sauce is gluten-free; ordinary soy sauce and many oyster sauces contain wheat. To make the dish without oyster sauce, use hoisin sauce or an extra tablespoon of soy sauce with a teaspoon of brown sugar, understanding that the flavor will be less rounded.

Storage and Reheating

Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet or on the Blackstone over medium heat, stirring often with a splash of water to loosen the sauce. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave them in a covered, microwave-safe dish, stirring halfway through and checking the temperature in several spots. Freeze leftovers in a sealed container for up to 2 months for best quality; thaw in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

Can I make beef and broccoli on a Blackstone without a melting dome?
Yes. Use an inverted heat-safe metal bowl to cover the broccoli briefly while it steams. Check that it sits securely on the griddle, use heat-resistant gloves to lift it, and keep your face and hands away from the escaping steam. If you have neither, cook the broccoli in a covered skillet with a splash of water, then finish it on the griddle.

What cut of beef works best?
Flank steak is a common choice because it slices into even strips and cooks quickly. Sirloin and flat iron are also good options. Whatever the cut, trim tough surface tissue and slice thinly across the grain.

Can I use frozen broccoli?
Fresh broccoli gives the firmest texture. Frozen broccoli can work, but thaw it completely and drain and pat it dry first; excess water can cool the griddle and make the florets soft. Cook it briefly, just until hot, before combining it with the beef and sauce.

How do I keep the beef from getting tough?
Slice it thinly across the grain, pat it dry, use a hot griddle, and avoid crowding. Sear quickly rather than leaving the strips on the surface while the sauce reduces. If you need multiple batches, keep the cooked beef on a clean plate until the final toss.

Can I prepare the sauce ahead?
Yes. Whisk it together, cover, and refrigerate for up to 2 days. Stir or whisk it again immediately before cooking because cornstarch settles. Keep it separate from raw beef, and do not reuse any sauce that has contacted raw meat unless it is thoroughly cooked.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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