Description
A quick and flavorful weeknight dinner featuring seared flank steak and crisp broccoli cooked on a Blackstone griddle with a savory, garlicky sauce. This recipe delivers a smoky, takeout-style experience in under 30 minutes.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced against the grain into thin strips
- 2 large heads of broccoli, cut into bite-sized florets
- 1/2 cup soy sauce (low-sodium recommended)
- 2 tablespoons oyster sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Red pepper flakes (optional)
- 2 stalks green onions, sliced
Instructions
- Slice the flank steak against the grain into 1/4 inch thick strips. Place in a bowl and toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a splash of vegetable oil. Let marinate while prepping vegetables.
- In a separate bowl, whisk together the remaining 1/2 cup soy sauce, oyster sauce, brown sugar, minced garlic, and grated ginger until the sugar is dissolved. Add red pepper flakes if using.
- Wash and cut broccoli into uniform florets. Set aside.
- Preheat the Blackstone griddle to medium-high heat for about 10 minutes. Spread a thin layer of vegetable oil across the surface.
- Place beef strips on the hot griddle in batches to avoid overcrowding. Sear for 2-3 minutes, flipping once, until browned but not fully cooked. Remove to a plate, reserving juices.
- Push grease to the side and add broccoli to the griddle. Sprinkle with salt and cook for 3-4 minutes, tossing occasionally. If drying out, add 1 tablespoon water and cover with foil for 1 minute to steam slightly.
- Return beef and juices to the griddle. Add broccoli and pour the sauce mixture over everything. Toss vigorously until the sauce bubbles and thickens, coating the ingredients (1-2 minutes).
- Remove from heat. Drizzle with sesame oil and toss one last time. Garnish with green onions and serve immediately with steamed rice.
Notes
Slice beef against the grain to ensure tenderness. Do not overcrowd the griddle to prevent steaming; cook in batches if necessary. The sauce thickens quickly, so keep food moving once added. For a vegetarian option, substitute beef with extra-firm tofu or seitan. For low-carb, serve over cauliflower rice and use a sugar substitute.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 425
- Sugar: 14
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 4
- Protein: 35
Keywords: beef and broccoli, blackstone griddle, flat top grill, quick dinner, weeknight meal, stir fry alternative, high protein, easy recipe