Blackstone Griddle: Beef and Broccoli

 

Beef and Broccoli ranks right up there with Kung Pao Chicken for my favorite Chinese restaurant menu item.  I really enjoyed this version cooked on the Blackstone griddle.

Instead of flank or sirloin steak, Sweet Harold splurged on New York Strips.  Feel free to use either cut.  

2 lbs. sirloin, flank or New York Strip, thinly sliced across the grain

1 T. cornstarch

1 large yellow onion, halved lengthwise and thinly sliced

1 lb. broccoli, florets separated; leaves removed from stems and stems thinly sliced into a julienned cut

For the sauce:

3 T. low sodium soy sauce

1 T. fish sauce

1 T. oyster sauce

1 t. sesame oil

1 t. minced garlic

1 t. grated ginger

1 T. cornstarch

Whisk together all ingredients and set aside.

Preheat the Blackstone griddle on medium-high heat.  Lightly oil the griddle with olive oil.  Put vegetables on the griddle and spread into an even layer.  Let vegetables cook for 4 - 5 minutes or until done to your liking.  

Add the steak to the well oiled griddle (use either butter or olive oil) and begin to cook on high, stirring as needed.  Move the steak to a cooler area of the griddle if it begins to cook too done before the broccoli is ready.

When the broccoli and onions and steak are both cooked to your desired level of doneness, use the metal spatulas to combine them.

Immediately pour the sauce over the steak and veggies and stir to make sure everything is evenly coated.  Allow to cook for about a minute or so, continually mixing, to allow the sauce to thicken.

Remove to a serving platter and garnish with green onions and sesame seeds.  Serve immediately.

I served with fried rice!

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