Easy Blackstone Beef and Broccoli

Getting Chinese takeout is always tempting after a long day at work, but spending money on delivery multiple times a week isn’t exactly budget-friendly. Plus, you never quite know what ingredients they’re using or how much oil goes into those containers. That’s where this homemade Blackstone beef and broccoli comes in handy.

This recipe brings all the flavors you love from your favorite Chinese restaurant right to your backyard grill, and it’s way easier than you might think. With just a few basic ingredients and your trusty Blackstone griddle, you can whip up a family-sized portion that’s both satisfying and better for your wallet.

What Kind of Beef Should I Use?

For Blackstone beef and broccoli, you’ve got several good options when it comes to choosing your cut of meat. Flank steak is probably your best bet since it’s lean and takes well to quick cooking, but sirloin or ribeye work great too. The most important thing is slicing your beef very thin and against the grain – this helps keep it tender and easy to eat. If you’re having trouble getting those thin slices, try putting your meat in the freezer for about 30 minutes before cutting – this firms it up and makes it easier to get those perfect, thin strips. Just remember that whatever cut you choose, you’ll want to look for pieces with good marbling but not too much excess fat.

Options for Substitutions

This tasty beef and broccoli recipe can be adapted with several easy swaps:

• Beef cuts: While flank steak is great, you can use any quick-cooking beef cut like sirloin, ribeye, or even skirt steak. Just remember to slice it thin and against the grain for tender results.
• Broccoli: Fresh broccoli works best, but frozen florets will do in a pinch. You could also swap in Chinese broccoli (gai lan) or broccolini. Just adjust the cooking time accordingly.
• Oyster sauce: If you need a substitute, try hoisin sauce or a mix of soy sauce with a bit of sugar. For vegetarian options, use mushroom-based vegetarian oyster sauce.
• Soy sauce: Tamari makes a great gluten-free alternative, or coconut aminos for a soy-free option. Just note that coconut aminos are sweeter, so reduce the brown sugar if using them.
• Fresh ginger and garlic: In a time crunch, you can use powdered versions – use 1/4 teaspoon ground ginger and 1/2 teaspoon garlic powder instead.
• Beef broth: Chicken broth works fine here, or even water with an extra splash of soy sauce for more flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking beef and broccoli on a Blackstone is getting the timing right – adding the broccoli too early can leave it mushy while adding it too late means tough, undercooked florets. For perfect results, steam your broccoli for 2-3 minutes before adding it to the griddle, which ensures it’s tender-crisp and maintains its bright green color. Another common mistake is overcrowding the cooking surface, which causes the meat to steam instead of sear – work in batches if needed, giving each piece of beef enough space to develop a nice brown crust. To prevent chewy meat, remember to slice your beef against the grain and let it marinate with the baking soda for at least 15 minutes, which helps tenderize the meat and gives you that restaurant-quality texture. Finally, keep your sauce ingredients mixed and ready to go before you start cooking, as the high heat of the Blackstone means things move quickly once you begin.

What to Serve With Beef and Broccoli?

This savory beef and broccoli dish pairs perfectly with steamed white rice, which helps soak up all that delicious sauce. If you want to switch things up, try serving it over brown rice, cauliflower rice, or even some quick-cooking rice noodles. I like to add some simple sides like steamed edamame or a crisp Asian cucumber salad to round out the meal. For extra crunch and flavor, you could also serve some vegetable spring rolls or crispy wontons on the side – they’re great for scooping up any leftover sauce!

Storage Instructions

Keep Fresh: This Blackstone beef and broccoli makes great leftovers! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The sauce might thicken up a bit in the fridge, but that’s totally normal.

Freeze: If you want to save some for later, let the dish cool completely, then transfer it to a freezer-safe container. It’ll keep well in the freezer for up to 3 months. Just keep in mind that the broccoli might be a bit softer when thawed, but the flavors will still be there!

Reheat: To warm up your leftovers, just pop them in the microwave for 1-2 minutes, stirring halfway through. You can also reheat it on your Blackstone or in a skillet over medium heat until it’s warmed through. If the sauce seems too thick, splash in a bit of beef broth to thin it out.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 25-35 g

Ingredients

For the beef:

• 2-3 tbsp cooking oil (like grapeseed or avocado oil)
• 1 tsp baking soda (for tenderizing the beef)
• 1-1.5 lb beef (flank or sirloin)
• black pepper to taste

For the broccoli:

• black pepper to taste
• 5 cups broccoli florets (fresh or frozen, cut into bite-sized pieces)

For the sauce:

• 1/2 cup beef broth
• 1/4 tsp red pepper flakes
• 1/4 cup soy sauce (I use Kikkoman low-sodium)
• 2 tbsp oyster sauce
• 1 tbsp sesame oil (use Kadoya brand for nutty flavor)
• 1 tsp chopped ginger
• 1 tbsp brown sugar
• 2 tbsp chopped garlic (freshly minced)

For garnish:

• sesame seeds
• chopped green onions

Step 1: Prepare and Marinate the Beef

Begin by patting the thinly sliced beef strips dry with a paper towel, then place them into a medium bowl.

Sprinkle baking soda over the beef, then toss and massage the strips to ensure a thorough coating.

Cover the bowl with plastic wrap and refrigerate for about 20 minutes.

After marinating, remove the bowl from the refrigerator, rinse the beef well under cold water, and pat the strips dry again using a paper towel to remove excess moisture.

Step 2: Make the Sauce

While the beef is marinating, whisk together all the sauce ingredients in a medium bowl until thoroughly combined.

Taste and adjust the flavor by adding more red pepper flakes, sriracha, or brown sugar as desired.

Keep in mind that the traditional beef and broccoli sauce is mild.

Set the prepared sauce aside for later use.

Step 3: Preheat the Griddle and Cook the Beef

Preheat your griddle on low until it reaches about 375 – 400°F.

Add about 2 tablespoons of cooking oil, such as avocado oil, to the heated griddle surface.

Spread the oil around with your spatula.

Lay the beef strips in a thin, even layer on the griddle and allow them to cook undisturbed on the first side for about 60-90 seconds.

Season with fresh cracked black pepper, then sauté together for an additional 30-60 seconds.

Move the beef to the cooler side of the griddle to prevent overcooking, or remove it entirely until it’s time to combine with the broccoli.

Step 4: Cook the Broccoli

Immediately after adding the beef to the griddle, add the broccoli as well.

Once the beef is moved to the side, shift the broccoli to the hotter zone on the griddle.

Season with black pepper and sauté for about 2-3 minutes.

Slowly pour half of the prepared sauce over the broccoli to help it cook faster, allowing the heat from the sauce to aid in the cooking process.

Step 5: Combine and Finish the Dish

Mix the beef with the broccoli and pour the remaining sauce over everything.

Sauté together for an additional 1-2 minutes to allow the sauce to thicken.

Remember that the sauce will continue to thicken as the dish cools.

Step 6: Serve

Once everything is cooked and combined to your liking, remove the beef and broccoli from the griddle.

Garnish with sesame seeds or sliced green onions, then serve hot.

Enjoy your homemade beef and broccoli!