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This restaurant-worthy Blackstone beef and broccoli transforms simple ingredients into a flavor-packed Asian stir-fry that rivals any takeout. The secret lies in the perfect balance of savory, sweet, and umami flavors that coat tender beef strips and crisp broccoli florets.
I first made this recipe when I was craving Chinese food but didn't want to leave the house. My family was so impressed that it's now our Sunday night tradition instead of ordering takeout.
Ingredients
- Flank steak or sirloin choose well-marbled cuts for the most tender results and slice against the grain
- Soy sauce creates the foundation of umami flavor in both the marinade and sauce
- Cornstarch tenderizes the meat in the marinade and thickens the sauce beautifully
- Sesame oil adds authentic Asian flavor with just a small amount
- Oyster sauce provides rich depth that makes this taste restaurant-quality
- Hoisin sauce adds sweetness and complexity to balance the savory elements
- Fresh ginger and garlic aromatic essentials that provide vibrant flavor
- Broccoli florets look for bright green heads with tight florets for freshness
- Beef broth creates body in the sauce while adding meaty flavor
Step-by-Step Instructions
- Marinate the Beef
- Slice beef thinly against the grain for maximum tenderness. Mix with soy sauce, cornstarch, sesame oil and black pepper, then let sit for at least 10 minutes. This brief marinade both flavors and tenderizes the meat, creating that signature soft texture.
- Prepare the Sauce
- Combine all sauce ingredients in a bowl, including the cornstarch. This advance preparation ensures smooth cooking flow once you start the high-heat cooking process. The cornstarch will create that glossy, restaurant-style finish once heated.
- Preheat the Blackstone
- Allow your griddle to fully heat before adding any ingredients. This ensures proper searing rather than steaming the ingredients. The medium-high heat creates the perfect environment for quick cooking and flavor development.
- Cook the Vegetables
- Add broccoli and onions to the hot surface, tossing occasionally but not constantly. This allows some caramelization to develop on the vegetables. Cook until broccoli turns bright green with slight charring but maintains its crisp texture.
- Sear the Beef
- Spread marinated beef in a single layer, allowing space between pieces. Let it sear undisturbed for proper caramelization before flipping. This technique creates the distinctive wok hei flavor that makes Asian dishes so delicious.
- Combine and Finish
- Pour sauce over beef and vegetables, then toss everything together. Allow sauce to bubble actively for 1-2 minutes until it thickens and coats everything with a glossy finish. The cornstarch will activate with heat to create the perfect consistency.
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My family particularly loves the sauce in this recipe. I've started doubling it because everyone wants extra to spoon over their rice. The combination of oyster sauce and hoisin creates such depth that people always ask for my secret ingredient.
Make-Ahead Options
This beef and broccoli reheats beautifully, making it perfect for meal prep. Store cooked portions in airtight containers in the refrigerator for up to 3 days. For best results, store the rice separately from the beef and broccoli. The flavors actually develop and improve overnight, making leftovers sometimes even better than the fresh dish.
Perfect Substitutions
No Blackstone griddle? Use a large cast iron skillet or wok instead. The key is high heat and enough surface area to allow ingredients to sear rather than steam. For a healthier option, substitute coconut aminos for soy sauce to reduce sodium and make it gluten-free. Ground ginger can replace fresh in a pinch at a ratio of 1/4 teaspoon ground to 1 teaspoon fresh.
Serving Suggestions
While jasmine rice is the classic pairing, consider serving over cauliflower rice for a low-carb option. For a complete takeout-inspired meal, serve alongside vegetable spring rolls or a simple cucumber salad dressed with rice vinegar. The sauce is so good that having plenty of rice or noodles to soak it up is essential for the full experience.
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Common Questions
- → What's the best cut of beef for this Blackstone dish?
Flank steak or sirloin work best as they cook quickly and remain tender when sliced thin against the grain. Ribeye is another excellent option for extra flavor. Whichever cut you choose, slicing against the grain is crucial for tenderness.
- → Can I make this without a Blackstone griddle?
Absolutely! While a Blackstone griddle provides ideal heat distribution and surface area, you can use a large cast iron skillet or wok instead. You might need to cook in batches to avoid overcrowding, which would steam rather than sear the ingredients.
- → How can I make this dish spicier?
Increase the red pepper flakes to 1-2 teaspoons, add 1-2 thinly sliced fresh chilies during cooking, or incorporate 1-2 teaspoons of chili garlic sauce or sriracha into the sauce mixture. You can also serve with chili oil on the side.
- → What sides pair well with beef and broccoli?
Traditional pairings include steamed jasmine rice, fried rice, or noodles like lo mein or chow mein. For a lower-carb option, try cauliflower rice or additional stir-fried vegetables. An Asian cucumber salad also makes a refreshing side.
- → Can I prep any components ahead of time?
Yes! Slice the beef and marinate it up to 24 hours in advance (refrigerated). The sauce can be mixed and stored in the refrigerator for 2-3 days. You can also chop the vegetables the day before. This prep work makes assembly quick when you're ready to cook.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals until warmed through, or quickly stir-fry in a hot pan with a splash of water to prevent drying out. The flavors often develop nicely overnight.