Serves 4
85 min
Grilled Beef with Broccoli
Recipe GLPR101f0dfc6476a8
Tender flank steak marinated in a rich Asian-inspired sauce of garlic, ginger, oyster sauce, and sesame oil, grilled to charred perfection and served alongside flame-kissed broccoli. The vegetables and meat are basted with a concentrated marinade while cooking, creating deep caramelized flavors. Finished with fresh scallions and sesame seeds, this dish pairs beautifully with steamed rice and any remaining sauce on the side.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 garlic cloves, grated
1 3-inch piece fresh ginger, peeled and grated
¾ cup oyster sauce
¾ cup Shaoxing wine (Chinese rice wine)
¾ cup soy sauce
¼ cup toasted sesame oil
3 tablespoons unsulfured molasses
3 tablespoons unseasoned rice vinegar
1½ pounds flank steak
2 medium heads broccoli (about 1 pound), stems peeled and halved lengthwise
Sliced scallions for serving
Toasted sesame seeds for serving
Cooked white rice for serving
Directions
In a medium bowl, whisk together the grated garlic, grated ginger, oyster sauce, Shaoxing wine, soy sauce, sesame oil, molasses, and rice vinegar until well combined. Place the flank steak into a large resealable plastic bag and pour in 2 cups of the marinade. Seal the bag and turn it several times to coat all surfaces of the meat evenly. Refrigerate for at least 1 hour and up to 12 hours, turning the bag occasionally. Reserve the remaining marinade for basting and serving.
Preheat a gas grill by setting one burner to medium heat and one or two burners to medium-high heat for a 2-zone setup. Alternatively, prepare a charcoal grill and arrange coals for medium-high heat. Remove the steak from the refrigerator and let it come closer to room temperature for a few minutes. Place the steak on the medium-high heat side of the grill and cook, turning occasionally, until the exterior is charred and the internal temperature reaches 145°F for medium-rare (approximately 3–5 minutes per side, depending on thickness). Transfer the cooked steak to a cutting board and allow it to rest undisturbed for 10 minutes. Using a sharp knife, slice the steak against the grain into ½-inch-thick strips.
While the steak is cooking and resting, combine ½ cup of the reserved marinade with ½ cup of water in a small bowl and stir until blended. Brush the broccoli pieces on all sides—both the crowns and the peeled stems—with some of this thinned marinade mixture. Place the broccoli on the medium-heat side of the grill, turning occasionally and basting frequently with the remaining thinned marinade, until the florets and stems are charred in spots and very tender, approximately 12 minutes. Transfer the cooked broccoli to a serving platter and let cool slightly before breaking into large, rustic pieces.
Divide the sliced steak and broccoli pieces among four serving plates. Garnish each plate with a portion of the sliced scallions and toasted sesame seeds. Serve immediately with steamed white rice and the remaining marinade on the side for drizzling.
