Looking for easy beef or steak griddle recipes? Try this Blackstone beef and broccoli when you want a quick, takeout style griddle dinner!
In case you haven’t guessed, we’ve been on an Asian kick lately. Probably because we haven’t ordered from our favorite takeout restaurant in a few weeks, so the wife and I have been craving some of our favorite Chinese dishes.
She loves sesame chicken and the sugary, sweet and fried Chinese foods. Crab rangoons anyone? But we’ve also been trying to watch our carbs, and when you cook on a griddle as much as we do, that’s kind of a challenge. So many of the typical griddle recipes are carb-heavy.
Just think about it… Hibachi chicken, smash burgers, cheese steaks, and breakfast foods like pancakes are arguably some of the most popular griddle recipes to make on the Blackstone or other flat top grills.
And I wouldn’t describe any of those meals as “healthy”.
But this beef and broccoli dish is an easy Blackstone griddle recipe that you can make in less than 20 minutes and not feel guilty about eating. Serve it on top of some cauliflower rice, or just eat it as is like we did for a delicious and super fast dinner.
Ingredients for Beef and Broccoli
If you regularly make Asian style meals at home, then you probably already have most of these ingredients on hand. Here’s what you need:
Flank steak is one of the most popular cuts of meat to use for beef and broccoli because it has a more intense beef flavor, it is a bit leaner, and it’s reasonably priced. You can also use other more tender cuts for beef and broccoli including top sirloin (which is what I used because that’s what was on sale at my grocery store), tri-tip, ribeye, or strip steak.
I prefer to use broccoli florets instead of broccoli cuts, and I would definitely recommend that you use fresh broccoli instead of frozen. Frozen vegetables often have a higher water content and tend to get more soggy when cooked. That’s fine for casseroles or soups, but for this beef and broccoli recipe I prefer the broccoli to have a little bit of crunch to it.
We always buy the large bag of fresh broccoli florets at Costco, because I find that it’s a better deal than the regular grocery store.
Making the sauce for beef and broccoli requires some pretty common Asian ingredients, so if you regularly make stir fry or fried rice on the Blackstone, then your probably have a lot of these items in your pantry or fridge. Here’s what you need for this mildly flavored beef and broccoli sauce:
- beef stock
- low sodium soy sauce
- oyster sauce
- sesame oil
- minced garlic and minced ginger – I’m a HUGE fan of the squeeze bottle pureed and minced versions from the Spice World brand… so convenient for a wide variety of recipes.
- brown sugar – There is only 1 tablespoon of brown sugar in this recipe, so the sauce is not very sweet at all… definitely NOT like a beef teriyaki.
- red pepper flakes – You can add more or less depending on how spicy you want.
*One thing to note, the sauce for beef and broccoli is a typical Chinese brown sauce, which has a more mild flavor than the sticky sweet sauces like teriyaki. If you like a sweeter Asian sauce, then you can add more brown sugar.
Besides the ingredients listed above, you can also add some “extras” to your dish based on how you want to serve it. Here are some serving suggestions and optional ingredients:
- Sesame seeds – I actually used toasted sesame seeds because I already had them in the pantry. Just sprinkle them on the finished dish for a bit of garnish.
- Sliced green onions – I love using green onions as garnish and to add an extra burst of flavor to a wide variety of recipes.
- Hot sauce or yum yum sauce – Beef and broccoli typically has a very mild flavor, so you may want to serve it with some hot sauce for a little something extra.
- White rice, fried rice, cauliflower rice, or Chinese noodles – You can serve this dish with a side of rice or noodles to make it more of a complete meal.
How to Make Beef and Broccoli on the Griddle
Here’s how to make beef and broccoli on the griddle in just a few simple steps. You’ll be serving up this Blackstone griddle recipe in less time than it takes you to order from your favorite takeout restaurant:
Step 1: Prep the beef.
Start by preparing the beef to go on the griddle. First, cut it into thin strips against the grain.
Then, you’ll want to marinate the beef in a small amount of baking soda to help tenderize the meat. This process is called velveting, and it’s commonly used in Chinese cooking and stir fry dishes. To velvet the beef, just follow these steps:
- Pat the meat dry with a paper towel, then add the cut strips to a large bowl.
- Sprinkle baking soda over the sliced beef, and mix and massage the beef so that it is evenly coated with the baking soda.
- Cover the bowl with plastic wrap and place it in the fridge for about 20-30 minutes.
- After the beef has marinated in the fridge, rinse it well with cold water.
- Pat the beef dry with a paper towel to remove the excess moisture.
- Your beef is now ready to be used in your stir fry dish.
Step 2: Make the sauce for beef and broccoli.
While the beef is marinating in the baking soda, you can go ahead and make the sauce for your beef and broccoli. Just combine all of the sauce ingredients in a medium bowl, and whisk well.
Here’s what the beef and broccoli sauce should look like:
At this time, you can taste the sauce and adjust it as you wish, but remember the sauce will thicken as it cooks on the griddle.
If you want your sauce to be a bit spicier, you can add more red pepper flakes or an Asian style hot sauce like siracha. If you like a sweeter sauce, add another tablespoon of brown sugar. Keep in mind, the stir fry brown sauce for beef and broccoli is traditionally very mild in taste.
Step 3: Cook the cut steak and broccoli florets on the griddle.
When the beef and sauce are ready, preheat the griddle to about 375 – 400 degrees F. Then, add a thin layer of your favorite cooking oil to the griddle surface and start cooking the beef strips.
Immediately after adding the beef to the griddle, start cooking the broccoli florets as well. This is what your griddle should look like at this stage:
As you’re adding the beef to the griddle, make sure that each piece comes in contact with the surface to get a nice sear, instead of just piling all of it in the center of the griddle and starting to sauté it immediately.
Add some fresh cracked black pepper, allow the beef to cook on the first side for just about a minute or two, and then you can quickly sauté it and move it to the cool side of the griddle so that it doesn’t overcook.
Remember, the beef is very thin so it can become tough and overcook in a hurry if you’re not careful. If you’re worried about overcooking your beef, you can also remove it from the griddle until you’re ready to mix it together with the sauce and broccoli.
Once you’ve moved the beef to the side (or taken it off the griddle completely), move the broccoli florets to the hotter zone on the griddle and sauté them for about 2-3 minutes.
Step 4: Add the sauce and mix it all together.
Once the broccoli has had a chance to soften a bit, slowly add about half of the prepared brown sauce and mix. The sauce will get super hot as you’re sautéing it with the broccoli, which will help to cook the broccoli more quickly.
After 1-2 minutes, add the beef and the remaining sauce and mix everything together for just about 1 minute so the sauce can thicken a bit.
Here’s what it should look like:
Then, remove the beef and broccoli from the griddle and garnish with sliced green onions and/or sesame seeds, and dinner is served!
You can serve your beef and broccoli with this Blackstone fried rice or white rice. Or try cauliflower rice for a tasty low carb griddle dinner.
Just be sure that whatever side dishes you’ll be serving are ready to go before you begin cooking the beef and broccoli. Like most other stir fry recipes on the griddle, this beef stir fry cooks up super quickly, so you’ll have dinner on the table in less than 10 minutes after adding the beef and broccoli to the griddle.
Want some other Asian-inspired griddle recipes to make on the griddle or flat top grill? Check out these posts:
- Ground Chicken Lettuce Wraps on the Blackstone Griddle
- Pepper Steak with Rice – Easy Blackstone Griddle Recipe
- Egg Roll in a Bowl – Easy Low Carb Blackstone Griddle Recipe
- Bourbon Chicken on the Griddle – Easy Blackstone Chicken Recipe
Blackstone Beef and Broccoli Recipe
Beef and Broccoli on the Griddle
- 1 – 1½ lb beef (flank steak, sirloin, ribeye, etc) cut against the grain into thin strips
- 1 tsp baking soda
- 5 cups broccoli florets
- 2-3 tbsp cooking oil of your choice like avocado oil
- fresh cracked black pepper
- sliced green onions and/or sesame seeds for garnish
For the Sauce:
- ½ cup beef stock
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp packed brown sugar
- ¼ tsp red pepper flakes or substitute siracha
- Pat the thinly sliced beef strips dry with a paper towel and add them to a medium bowl. Sprinkle baking soda on the beef, and toss and massage the beef to thoroughly coat with the baking soda. Cover the bowl with plastic wrap and refrigerate for about 20 minutes. Remove the bowl from the refrigerator, and rinse the beef well under cold water. Pat the beef strips dry with a paper towel to remove the excess moisture.
- While beef is marinating, in a medium bowl whisk together all sauce ingredients until thoroughly combined. Taste and add more red pepper flakes, siracha, or brown sugar to your liking. Set to the side. *The traditional beef and broccoli brown sauce is mild in flavor.
- Preheat griddle on low until it reaches about 375 – 400°F.
- Add about 2 tablespoons of cooking oil (I prefer avocado oil) to the heated griddle surface and spread it around with your spatula.
- Add the beef strips to the griddle in a thin even layer, and allow the beef to cook untouched on the first side for about 60-90 seconds. Season with fresh cracked black pepper, sauté together for about 30-60 seconds, and move the beef to the cool side of the griddle so that it does not overcook. *If you are worried about the beef overcooking, you can remove it from the griddle until it's time to mix it with the broccoli.
- Immediately after adding the beef to the griddle, begin cooking the broccoli on the griddle as well. After you move the beef to the side of the griddle, move the broccoli to the hotter zone on the griddle, add black pepper, and sauté for about 2-3 minutes.
- Slowly pour about half of the prepared sauce over the broccoli and sauté together. The heat from the sauce will help to cook the broccoli more quickly.
- Mix the beef in with the broccoli and add the remaining sauce. Saute everything together for an additional 1-2 minutes so the sauce has a chance to thicken. The sauce will also continue to thicken as the dish cools.
- Remove the beef and broccoli from the griddle, garnish with sesame seeds or sliced green onions, and serve.
- This beef and broccoli, like most stir fry recipes, cooks very quickly on the griddle. Make sure to read all instructions before you begin and have all of your ingredients prepped and ready to go so that the beef does not overcook and become tough.
- The traditional brown sauce for beef and broccoli is very mild in flavor. If you want a sweeter or spicier sauce, add more brown sugar or red pepper flakes to taste.
- Serve with fried rice, white rice, or cauliflower rice.
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