Ingredients
- 1 to 1.5 pounds beef (such as flank steak, sirloin, or ribeye) sliced thinly across the grain
- 1 teaspoon baking soda
- 5 cups of broccoli florets
- 2 to 3 tablespoons of your preferred cooking oil (e.g., 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
- 2 tablespoons oyster sauce
- 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 use sriracha as an alternative)
Instructions
- Prepare and Marinate the Beef: Pat the thinly sliced beef strips dry with paper towels, then place into a bowl. Sprinkle baking soda over the beef, toss, and massage to coat. Cover and refrigerate for about 20 minutes. Rinse beef well under cold water and pat dry again thoroughly.
- Make the Sauce: While beef marinates, whisk together all sauce ingredients in a medium bowl until thoroughly combined. Taste and adjust flavor (spice/sugar) if desired. Set aside.
- Preheat Griddle and Cook Beef: Preheat griddle to medium-high heat (375-400°F). Add 1-2 tablespoons oil. Lay beef in a thin layer (cook in batches if needed). Cook undisturbed 60-90 seconds, season with pepper, then sauté 30-60 seconds more until mostly cooked. Move beef to cooler side or remove.
- Cook the Broccoli: Add remaining oil to the hot zone. Add broccoli florets, season with pepper, and sauté for about 2-3 minutes. Slowly pour half the sauce over broccoli and sauté for another 1-2 minutes.
- Combine and Finish: Mix the beef with the broccoli and pour the remaining sauce over everything. Sauté together for an additional 1-2 minutes to allow sauce to thicken and coat.
- Serve: Remove from griddle. Garnish with sesame seeds or green onions, then serve hot.
Notes
- Slicing beef thinly against the grain is crucial for tenderness; freezing slightly helps.
- Using baking soda helps tenderize the beef (velveting); be sure to rinse it off thoroughly.
- Avoid overcrowding the griddle; cook beef in batches for a proper sear.
- Pre-steaming broccoli slightly or cooking it with some sauce helps ensure it’s tender-crisp.
- Have all ingredients prepped (mise en place) before cooking begins.
- The sauce can be made ahead of time.
- Includes substitution options for beef, broccoli, oyster sauce, soy sauce, ginger/garlic, and beef broth (refer to full article for details).
- Instructions for a stovetop alternative using a wok or skillet are provided in the original source.
- Storage: Keeps in the fridge for up to 4 days; freezes for up to 3 months. Reheat on griddle, skillet, or microwave.
- Prep Time: 20-30 minutes
- Cook Time: 15-20 minutes
- Category: Main Course / Stir-fry
- Method: Griddle (Blackstone) / Stir-fry
- Cuisine: Chinese / Asian
- Diet: Low Lactose
Keywords: Blackstone, Beef and Broccoli, Recipe, Easy, Homemade, Takeout, Stir-fry, Griddle, Chinese, Asian, Dinner, Weeknight Meal, Flank Steak, Griddle Cooking, Outdoor Cooking
