Griddle Teriyaki Steak and Broccoli

Name: Griddle Teriyaki Steak and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1.5 lbs steak, thinly sliced; 1 lb broccoli, cut into florets; 1 medium yellow onion, sliced; 2 tbsp vegetable oil; 1 cup teriyaki sauce; 2 cups cooked white rice, for serving; 2 green onions, sliced; 1 tbsp sesame seeds

This griddle teriyaki steak and broccoli is a 20-minute weeknight dinner combining tender sliced steak, crisp broccoli florets, and onions in a savory teriyaki glaze. The griddle method ensures even cooking and caramelized edges on every ingredient.

🌍Asian-inspired 🏷️Teriyaki steak 🏷️Beef and broccoli 🏷️Stir-fry 🏷️Griddle Blackstone

🏷️

🏷️Weeknight dinner

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1.5 lbs steak, thinly sliced
1 lb broccoli, cut into florets
1 medium yellow onion, sliced
2 tbsp vegetable oil
1 cup teriyaki sauce
2 cups cooked white rice, for serving
2 green onions, slicedoptional
1 tbsp sesame seedsoptional

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Instructions

1
On a preheated griddle over medium-high heat, add oil, followed by the thinly sliced steak, broccoli florets, and sliced onion.
2
Cook, tossing regularly with a spatula, until the steak is browned and cooked through, and the broccoli is tender-crisp.
3
Pour teriyaki sauce over the steak and vegetables, and toss to combine until everything is well-coated and the sauce has thickened slightly.
4
Serve the teriyaki steak and broccoli immediately over a bed of cooked white rice.
5
Garnish with sliced green onions and sesame seeds before serving.

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Tips & Notes

Pro tips

Pat the sliced steak dry before cooking to promote browning and prevent steaming on the griddle.
Cook steak in batches—crowding the griddle lowers heat and creates steam instead of a seared crust.
Add broccoli after steak is mostly cooked to prevent overcooking; high heat gives it a charred edge while keeping the center crisp.
Pour teriyaki sauce in the final 1–2 minutes of cooking so it glazes and caramelizes without reducing too much.

Substitutions

Flank steak → sirloin tip or tri-tip (leaner cuts; reduce cook time by 30 seconds per batch)
Broccoli → snap peas or asparagus (similar cook time, lighter texture)
Teriyaki sauce → soy-ginger glaze or hoisin-garlic sauce (adjust sweetness to taste)
White rice → brown rice or cauliflower rice (cook separately or swap ratio 1:1)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat on a griddle or skillet over medium heat for 3–4 minutes, stirring often, until warmed through.

Equipment

griddle or large flat skillet

Common Questions

What cut of steak works best for this griddle recipe?

Choose a tender, quick-cooking cut like flank, skirt, or ribeye. Slice against the grain into thin pieces (¼ inch) to ensure tenderness and faster cooking on the griddle.

Can I prepare the steak and vegetables ahead of time?

Yes. Slice the steak and chop broccoli and onions up to 4 hours ahead; store separately in airtight containers. Cook just before serving for best texture.

How do I know when the steak is done?

Cook thin slices over high heat for 2–3 minutes per batch until edges are caramelized and meat reaches your desired doneness (medium-rare is 130–135°F internal temp).