Griddle Broccoli and Beef
Griddle Broccoli and Beef
Ingredients
For the Marinated Beef
- 2 pounds beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon avocado oil
- 4 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Vegetables and Serving
- 4 cups broccoli florets
- 1 yellow onion, sliced
- 4 cups cooked rice, for serving
- 1 teaspoon sesame seeds, for garnish, as needed
- 2 tablespoons avocado oil, as needed for griddle
For the Sauce
- 1 cup beef broth
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon cornstarch
Instructions
- 1
In a large bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon avocado oil, 4 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix well to ensure the beef is evenly coated. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or longer for enhanced flavor.
⏱️ 5 min
- 2
While the beef marinates, prepare the vegetables. Slice the yellow onion and chop the broccoli into florets. Set aside.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together all the sauce ingredients: beef broth, 1 1/2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, honey, garlic paste, ginger paste, a pinch of salt, a pinch of black pepper, and 1 tablespoon cornstarch. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
⏱️ 5 min
- 4
Preheat your griddle to medium-high heat (approximately 375-400°F). Add about 1 tablespoon of avocado oil to the griddle.
⏱️ 2 min•🌡️ 400
- 5
Place the broccoli florets and sliced onion onto the hot griddle. If desired, cover the vegetables with a large metal bowl or lid to steam them, helping them cook faster and become tender-crisp. Cook for 3-5 minutes, stirring occasionally.
⏱️ 5 min
- 6
Remove the marinated beef from its bowl and place it onto a clean section of the hot griddle, adding another tablespoon of avocado oil if needed. Spread the beef out in a single layer to ensure even cooking. Cook for 3-4 minutes, flipping occasionally, until the beef is browned and sizzling.
⏱️ 4 min
- 7
Once the beef is mostly cooked and the vegetables are tender-crisp, combine them on the griddle. Mix well to ensure everything is evenly heated and combined.
⏱️ 1 min
- 8
Give the prepared sauce another quick whisk, then pour it evenly over the beef and vegetable mixture on the griddle. Stir constantly to coat all ingredients and allow the sauce to thicken. This should take about 2-3 minutes.
⏱️ 3 min
- 9
Once the sauce has thickened and coated the beef and vegetables, remove the mixture from the griddle. Serve immediately over bowls of hot cooked rice.
⏱️ 1 min
- 10
Garnish each serving with a sprinkle of sesame seeds, if desired, before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Marinated Beef
- 2 pounds beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon avocado oil
- 4 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Vegetables and Serving
- 4 cups broccoli florets
- 1 yellow onion, sliced
- 4 cups cooked rice, for serving
- 1 teaspoon sesame seeds, for garnish, as needed
- 2 tablespoons avocado oil, as needed for griddle
For the Sauce
- 1 cup beef broth
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon cornstarch
Instructions
- 1
In a large bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon avocado oil, 4 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix well to ensure the beef is evenly coated. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or longer for enhanced flavor.
⏱️ 5 min - 2
While the beef marinates, prepare the vegetables. Slice the yellow onion and chop the broccoli into florets. Set aside.
⏱️ 5 min - 3
In a separate medium bowl, whisk together all the sauce ingredients: beef broth, 1 1/2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, honey, garlic paste, ginger paste, a pinch of salt, a pinch of black pepper, and 1 tablespoon cornstarch. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
⏱️ 5 min - 4
Preheat your griddle to medium-high heat (approximately 375-400°F). Add about 1 tablespoon of avocado oil to the griddle.
⏱️ 2 min•🌡️ 400 - 5
Place the broccoli florets and sliced onion onto the hot griddle. If desired, cover the vegetables with a large metal bowl or lid to steam them, helping them cook faster and become tender-crisp. Cook for 3-5 minutes, stirring occasionally.
⏱️ 5 min - 6
Remove the marinated beef from its bowl and place it onto a clean section of the hot griddle, adding another tablespoon of avocado oil if needed. Spread the beef out in a single layer to ensure even cooking. Cook for 3-4 minutes, flipping occasionally, until the beef is browned and sizzling.
⏱️ 4 min - 7
Once the beef is mostly cooked and the vegetables are tender-crisp, combine them on the griddle. Mix well to ensure everything is evenly heated and combined.
⏱️ 1 min - 8
Give the prepared sauce another quick whisk, then pour it evenly over the beef and vegetable mixture on the griddle. Stir constantly to coat all ingredients and allow the sauce to thicken. This should take about 2-3 minutes.
⏱️ 3 min - 9
Once the sauce has thickened and coated the beef and vegetables, remove the mixture from the griddle. Serve immediately over bowls of hot cooked rice.
⏱️ 1 min - 10
Garnish each serving with a sprinkle of sesame seeds, if desired, before enjoying.
⏱️ 1 min