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4-6
15 minutes
30 minutes
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Author:Matt Hussey
1½–2 lbs flank steak, thinly sliced against the grain
2 tablespoons olive oil
½ cup soy sauce
½ cup chicken stock or bone broth
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons brown sugar
2 tablespoons cornstarch
1½ lbs broccoli florets
2 cups cooked white rice
Water (for steaming broccoli)
Sliced green onions (for garnish)
Sesame seeds (for garnish)
Slice the flank steak thinly against the grain at a 45-degree angle and place it in a mixing bowl.
Add the olive oil, soy sauce, chicken stock, garlic paste, ginger paste, brown sugar, and cornstarch. Mix well until the steak is evenly coated.
Preheat your Blackstone griddle to medium heat.
Place the broccoli on one side of the griddle. Add a small amount of water and cover with a dome to steam.
Spread the steak across the hot side of the griddle in an even layer so it sears properly.
Cook for 1–2 minutes, then flip and continue cooking until browned and cooked through.
Stir the broccoli occasionally, adding more water as needed, until tender.
Combine the broccoli and steak on the griddle.
Create a well in the center and pour in the remaining marinade. Let it cook down until it thickens into a sauce.
Toss everything together until evenly coated in the sauce.
Serve over cooked white rice and garnish with sliced green onions and sesame seeds.
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