Ingredients
Equipment
Method
Marinate the beef
- Combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, and cornstarch, then rub it over the sliced flank steak for coating. Let the beef marinate for 30 minutes so it firms up and absorbs flavor.
Sear and cook
- Heat the Blackstone griddle (or cast iron cooking surface) to high heat, then add 2 tablespoons oil. Wait until the oil looks fluid and shimmery before cooking.
- Place the beef on the griddle in batches and sear for 2-3 minutes per side until browned with visible sear marks. Remove to a plate when done to prevent overcooking.
- Add the remaining oil, then spread the broccoli florets on the griddle and cook for 4-5 minutes until tender-crisp. Keep it moving so the edges stay bright green.
- Add the minced garlic and grated ginger and cook for 30 seconds until fragrant. Stir constantly so they don’t brown.
Make sauce and finish
- Add the remaining soy sauce, oyster sauce, brown sugar, and beef broth, and stir to combine into a bubbling sauce. Scrape up browned bits from the surface for a deeper flavor.
- Return the seared beef to the griddle, toss everything in the sauce, and cook for 2 minutes until glossy and evenly coated. Keep tossing so the sauce clings to the meat and broccoli.
- Turn off the heat and garnish with sesame seeds for a nutty finish and a visual top layer. Serve immediately while the broccoli stays vibrant.
Notes
For best texture, slice the flank steak thin against the grain and avoid crowding so it sears instead of steams. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot skillet until warmed through. Freezing is not recommended because the broccoli can soften too much. If you want a lower-sugar option, reduce the brown sugar by about half and add a splash of extra broth to keep the sauce silky.