Easy Blackstone Beef and Broccoli

Busy weeknights often leave us craving the convenience and flavor of our favorite Chinese takeout. But frequent orders can hit the wallet hard, and you might wonder exactly what goes into those delicious dishes. What if you could recreate that same mouthwatering beef and broccoli at home, on your trusty Blackstone griddle, with simple ingredients and in less time than delivery takes?

This recipe is your answer! Forget the phone call and the waiting; this Blackstone Beef and Broccoli brings authentic takeout taste right to your backyard. It’s faster, more budget-friendly, and lets you control the quality. Get ready to master a new weeknight favorite that the whole family will crave!

Why You’ll Love This Recipe

Get ready to fall in love with cooking this classic dish on your Blackstone!

• Authentic Flavor: Achieve that perfect balance of savory, slightly sweet, and tender beef with crisp-tender broccoli, just like your favorite restaurant.
• Lightning Fast: From start to finish, you can have this incredible meal on the table in under an hour, making it ideal for busy weeknights.
• One-Griddle Wonder: Everything cooks on your Blackstone, minimizing cleanup and maximizing outdoor cooking fun.
• Better Than Takeout: You control the ingredients and the amount of oil used, offering a fresher, potentially lighter version without sacrificing any flavor.
• Customizable Heat: Easily adjust the spice level to suit everyone at your table, from mild to wonderfully fiery.
• Budget-Friendly: Cooking at home is significantly cheaper than ordering takeout for the whole family.

Ingredients

Gather these simple ingredients to whip up this delicious griddle meal:

• 1 to 1.5 pounds beef (flank steak, sirloin, or ribeye), sliced thinly across the grain
• 1 teaspoon baking soda
• 5 cups broccoli florets
• 2 to 3 tablespoons cooking oil (such as avocado oil), divided
• Freshly cracked black pepper, to taste
• Chopped green onions and/or sesame seeds, for topping

For the Sauce:

• 1/2 cup beef broth
• 1/4 cup soy sauce (use Tamari for gluten-free, or coconut aminos for soy-free – adjust sugar if using aminos)
• 2 tablespoons oyster sauce (use mushroom-based vegetarian oyster sauce for a vegetarian option)
• 1 tablespoon sesame oil
• 2 tablespoons chopped garlic
• 1 teaspoon chopped ginger
• 1 tablespoon tightly packed brown sugar
• 1/4 teaspoon crushed red pepper flakes (or sriracha, adjust to desired heat)

Step-by-Step Instructions

Cooking beef and broccoli on the Blackstone is quick, so have all your ingredients prepped and ready before you start heating the griddle!

1. Prepare the Beef: Pat the thinly sliced beef strips completely dry with paper towels. Place them in a medium bowl. Sprinkle the baking soda over the beef and toss/massage thoroughly to coat. Cover and refrigerate for at least 20 minutes (you can leave it up to 30 minutes while you prep other things). After marinating, very important: rinse the beef well under cold running water to remove the baking soda. Pat the beef strips thoroughly dry again with paper towels.
2. Whisk the Sauce: While the beef marinates, combine all the sauce ingredients in a medium bowl. Whisk until the brown sugar is dissolved and everything is well combined. Taste the sauce and adjust seasonings – add more red pepper flakes/sriracha for heat, or a pinch more sugar if needed. Set the sauce aside.
3. Preheat and Cook Beef: Preheat your Blackstone griddle to medium-high heat (target 375-400°F). Add 1-2 tablespoons of cooking oil to the hotter zone of the griddle. Once shimmering, lay the beef strips in a single layer, ensuring not to overcrowd the griddle (cook in batches if necessary). Let cook undisturbed for 60-90 seconds to get a good sear. Season lightly with black pepper. Sauté for another 30-60 seconds until mostly cooked through but still slightly pink inside. Move the beef to a cooler section of the griddle or remove it to a plate to prevent overcooking.
4. Cook the Broccoli: Add the remaining 1 tablespoon of cooking oil to the hot zone where you cooked the beef. Add the broccoli florets. Season with black pepper and sauté for about 2-3 minutes, stirring occasionally.
5. Add Sauce and Combine: Slowly pour about half of the prepared sauce directly over the broccoli on the hot griddle. The heat will help it cook slightly and become tender-crisp. Sauté the broccoli in the sauce for another 1-2 minutes.
6. Finish the Dish: Return the cooked beef to the griddle with the broccoli. Pour the remaining sauce over everything. Sauté and toss constantly for 1-2 minutes, allowing the sauce to heat through and thicken slightly as it coats the beef and broccoli.
7. Serve: Once the beef and broccoli are heated through and coated in the glossy sauce, remove from the griddle immediately. Garnish with chopped green onions and/or sesame seeds. Serve hot and enjoy!

You Must Know

Achieving perfect, tender beef and vibrant, crisp-tender broccoli on a hot griddle requires a few key techniques.

• Beef Selection & Slicing: While flank steak is classic, sirloin, ribeye, or skirt steak also work wonderfully. The absolute most crucial step is slicing the beef very thinly and against the grain. This shortens the muscle fibers, resulting in tender bites. To make slicing easier, pop the beef in the freezer for 20-30 minutes until it’s slightly firm but not frozen solid.
• The Baking Soda Trick: Marinating the beef briefly with baking soda (sometimes called velveting) is a secret weapon from Chinese cooking. It helps tenderize the meat and gives it that incredibly smooth, restaurant-quality texture. Just remember to rinse it off thoroughly before cooking!
• Avoid Overcrowding: This is critical on the Blackstone! Piling too much beef or broccoli onto the hot surface lowers the temperature and causes the ingredients to steam instead of sear. Cook in batches if needed to ensure everything gets that beautiful brown crust and cooks evenly.
• Broccoli Timing: Adding raw, large broccoli florets directly to a high-heat griddle can lead to tough, undercooked pieces. Giving them a head start by pre-steaming for a couple of minutes (you can do this while the beef marinates) or adding the sauce over them mid-cooking helps them cook through while retaining their bright color and a slight bite.

Make Ahead and Storage

This recipe makes fantastic leftovers, perfect for packing lunches or enjoying a quick second meal.

• Make Ahead: The sauce can be whisked together a day or two in advance and stored in an airtight container in the fridge. Slice your beef and get it marinating with baking soda (rinse and dry it after the 20-30 mins before storing), and chop your garlic and ginger. This significantly cuts down on prep time right before cooking.
• Storage (Fridge): Once cooled completely, store leftover beef and broccoli in an airtight container in the refrigerator for up to 4 days. The sauce may thicken slightly upon chilling.
• Storage (Freezer): For longer storage, cool the dish completely, then transfer to a freezer-safe container or bag. It freezes well for up to 3 months. Note that the broccoli texture might become a little softer after freezing and thawing.
• Reheating: Reheat leftovers in the microwave for 1-2 minutes, stirring halfway through, or warm them up on the Blackstone or a skillet over medium heat until hot. If the sauce is too thick, add a splash of beef broth or water when reheating.

Seasonal Variations

While classic beef and broccoli is delicious, don’t hesitate to add other vegetables to your Blackstone stir-fry depending on the season or what you have on hand! Just be mindful of their cooking times.

• Spring: Add sugar snap peas or asparagus segments.
• Summer: Include thinly sliced bell peppers (any color), zucchini, or green beans.
• Fall/Winter: Sliced carrots, mushrooms, or even some thinly sliced napa cabbage can be tossed in.
• Anytime: Consider adding snow peas, bamboo shoots, or water chestnuts for extra texture.

(Image suggestion: A picture showing different vegetables that could be added to a stir-fry.)

Serving Suggestions

This flavorful beef and broccoli pairs wonderfully with classic Asian-inspired sides.

• Rice: Steamed white rice is traditional and perfect for soaking up the delicious sauce. Brown rice or jasmine rice are also great choices.
• Low-Carb Options: Serve over cauliflower rice or alongside steamed edamame.
• Noodles: Quick-cooking rice noodles or lo mein noodles make a great alternative to rice.
• Fresh Sides: A simple Asian cucumber salad or a light cabbage slaw adds a refreshing contrast.
• Crunchy Additions: Vegetable spring rolls, crispy wontons, or even fortune cookies make fun additions to the plate.

Stovetop Alternative

No Blackstone? No problem! You can easily make this delicious beef and broccoli in a large wok or skillet on your stovetop.

1. Follow steps 1 and 2 for preparing the beef and sauce.
2. Heat 1-2 tablespoons of oil in a large wok or skillet over high heat until very hot. Add the beef in a single layer (cook in batches if necessary to avoid crowding) and sear quickly until browned but still slightly pink inside. Remove beef to a plate.
3. Add the remaining oil to the hot wok/skillet. Add the broccoli and sauté for 2-3 minutes. If using other harder vegetables (like carrots), add them first. Add the sauce and continue to cook, stirring, until broccoli is tender-crisp.
4. Return the beef to the pan with the broccoli and sauce. Sauté for another 1-2 minutes to heat through and coat everything in the sauce. Serve as directed.

Pro Tips

Master your Blackstone Beef and Broccoli with these extra tips:

• Mise en Place: Have all your ingredients sliced, measured, and the sauce whisked before you turn on the griddle. Things cook fast!
• Hot Griddle is Key: Ensure your Blackstone is properly preheated to get a good sear on the beef and prevent sticking.
• Dry Beef = Better Sear: Patting the beef dry after rinsing off the baking soda is crucial for achieving that desirable browned crust instead of just steaming the meat.
• Adjust Heat: Feel free to adjust the amount of red pepper flakes or sriracha to make it as mild or spicy as you like.
• Sauce Thickness: The sauce will thicken naturally as it cooks and cools. If it’s too thick on the griddle, add a tiny splash of broth or water.

Frequently Asked Questions

• What’s the best cut of beef for this recipe? Flank steak is ideal, but sirloin, ribeye, or skirt steak work well too. The key is slicing it very thin against the grain.
• Can I use frozen broccoli? Yes, frozen florets can be used in a pinch. Thaw them first and pat dry if possible. They might become slightly softer than fresh broccoli when cooked.
• What can I substitute for oyster sauce? Hoisin sauce or a mix of soy sauce and a pinch of sugar can work. For vegetarians, use a mushroom-based vegetarian oyster sauce.
• Can I make this gluten-free or soy-free? Yes! Use Tamari instead of soy sauce for gluten-free. For soy-free, use coconut aminos, but note they are sweeter, so you may want to reduce or omit the brown sugar.
• I don’t have fresh ginger and garlic. Can I use powder? Yes, in a time crunch, use 1/4 teaspoon ground ginger and 1/2 teaspoon garlic powder in the sauce. Fresh provides the best flavor, though!
• Why use baking soda on the beef? It’s a Chinese cooking technique called velveting that helps tenderize the meat, giving it a smoother, more palatable texture similar to what you find in restaurants.

Ready to ditch the delivery menu and create restaurant-quality beef and broccoli at home? Fire up your Blackstone and give this recipe a try! It’s simple, satisfying, and incredibly delicious.

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