Nice job. Thought I would share a couple of tips that I use. #1, I par cook my broccoli in boiling water to get rid of the woodiness prior to hitting the flattop. #2 I do my sauce in a pan and thicken in a pan with cornstarch slurry at the last minute before tossing with the cooked meat and vegies. I also picked up a Blackstone scoop which is a flat-bottomed grain scoop that expedites getting these smaller pieces off the griddle more efficiently. Happy Cooking!
Killed it. You hunted it down, killed it, and dragged it out as a trophy. That was a unique cook. It's not drenched in a globular mix of marinated sauce and corn starch like some other methods. "It's clean." Great job.
Awesome! I was wondering if you were gonna velvet your beef. It doesn’t seem like it would make a big difference, but it most certainly does. I could never figure out why I couldn’t get the same results as an oriental restaurant until I learned this secret. I always rinse the meat well after marinating in baking soda, and egg whites will produce a similar result. Thanks for sharing!
You’re right Neil, super easy. I used 3 dragons stir fry sauce (lazy day) which I thought had good flavor. I mixed in about a tablespoon of the crunchy garlic chili sauce and warmed the rice on the griddle and mixed it all together. 👍👍.
Season with a dash of chipotle chili flakes and garnish with green onion stem pieces for a little added pop. Do love how quick and flavorful this dish is when we do it.
My wife and I when we dated a long time ago we would alternate 2 different Chinese food restaurants every Sunday. I became fascinated with the ingredients used to make the dishes. Beef and Broccoli was always a favorite. I found out that the Chinese would make oyster sauce by cooking down the oysters to the point of that ketchup consistency. Of course later companies started bottling it putting their own touch on it. Soy sauce had a light and dark version and was made from soybeans. The darker version was thicker and darker due to longer fermentation, and had added sugar or molasses added to make it less salty. Now as far as the broccoli straight on the griddle top is the way to go as pre boiling or microwaving it will kill about a third of the nutrients. The way you made this dish was spot on. Great Job!
Thanks bud....that interesting in the dark....i knew it was something similar to your explanation but the taste in what we bought just didnt register...is that the brand or the realization that the sauce is not much different
Thanks for knocking out the videos. Love the 20 minute recipe from prep to table! The only thing that could have improved is to have cooked it on the Pit Boss ultimate but I know you’ve got to give the Blackstone viewers some love. LOL
Fantastic job with the beef and broccoli on the flat top. You two work well together with getting these videos out to everyone and they are so healthy. Still looking to get one to start cooking again. Stay safe and keep up the great work and videos and the fun too. Fred.
I’m so glad you made this dish, because I completely changed my eating habits since July 2022 and it’s a game changer and I had bought my BlackStone for the 4th of July and I thought I would have to hang up my spatula’s but I’ve noticing you are making more healthier meals on the griddle my it family healthy for the rug rats ie. the baby’s, and the teens so we encourage y’all to keep cooking and making great meals !!! Thanks to the FlatTop king 🤴 and Queen 👸✌🏽👌🏾🙏🏾
Thanks Mark....Even when we film alot of times we only eat whats on camera then break it down and take out a lot of the carbs...or we give to her parents...its definitely important to have balance
Good stuff again, hit our likes for the griddle perfectly, well done, Have to get a few spices added to the grocery list though, You are making my spice cabinet exploded HA , Keep it up !
Loving all of these Chinese take-out inspired dishes you're doing this week bro!!! This looks so amazing and I love how clean and healthy it looks!!! Bravo as always guys!!! 💯🔥
I love making Beef n Broccoli on the griddle. My recipe is pretty much the same as yours. Turns out great all the time. On a side note, I buy the Frozen Broccoli Florets from Costco and use that versus fresh. They cook up so great on the griddle and ready super quick with a little steam/dome action.
Awesome episode y’all ✊🏼🧐! A lot of people cringe when I mention oyster sauce in my stir fry, or a baste sometimes when I bbq/smoke country style boneless ribs. It just gives it that punch of flavor, and I tell them try it b4 you knock it! I was turned on to oyster sauce from a few longtime Cambodian friends many years ago, and I never looked back since. SOLID cook Brotha, 🔥🔥looks Fuego🔥🔥 Cheers y’all 👊🏼😎🤙🏼
Dude we are closer than you would think....i use that term all the time.. 1...let that marinate..when thinking about something 2.simmer down simmer down...when Someone is mad... 3. dont knock it before you try it..
Would you be able to post your recipe here in the comments? I have tried many times to open your website and it will not open to your page. Very strange. 🤔. Thank you for your videos. They are extremely helpful! 🙏
Well thats a whole lot of answering...i do have 2 great videos on what griddle should you buy and things to consider before buying..i aslo have a 6 month and 1 year review on the camp chef
You mentioned that temp on low..why not just turn it up to med or high..without wind guards...im not sure if that griddle is set up to allow those..i honestly couldnt tell you
Do a search on TH-cam for velveting meats for stir fry. I couldn’t believe how much difference there is in the finished product. It’s what makes oriental restaurants meat so tender and puffy. It can be accomplished with baking soda or egg whites. Definitely a game changer!
once added for a few....we rinsed it off...dried the meat...just look up the term Velveting...a lot smarter people can explain it than I can...its a science idea that helps really tenderize the meat
One word describes this....AWESOME! I wanted to smash my face into my computor screen just to get a taste of it. Damn that looked GOOD! Amy, you gotta get out from behind that camera and get on that flat top and do some more griddlin!
Early in the video we are asking to check out the website for the exact recipe...that way you can take better notes and print if available.. It should have shown a slide that showed our website..if not this is where you can see and or print if needed.. theflattopking.com/blackstone-beef-and-broccoli/
@The Flat Top King the link to the website worked, and is what I was referring too. Sorry for the confusion. But it only showed ingredients. Not how much. Maybe y'all figured we'd adjust according to our own taste?
@@RealSnowMan78 I have just checked on 3 different devices at home. All show the full article and ingredients plus measurements. I think I’m good on my end.
Used your video recipe last night, turned out amazing, used flank steak, melted in our mouths, good stuff, thanks
Awesome ....cheers...
Nice job. Thought I would share a couple of tips that I use. #1, I par cook my broccoli in boiling water to get rid of the woodiness prior to hitting the flattop. #2 I do my sauce in a pan and thicken in a pan with cornstarch slurry at the last minute before tossing with the cooked meat and vegies. I also picked up a Blackstone scoop which is a flat-bottomed grain scoop that expedites getting these smaller pieces off the griddle more efficiently. Happy Cooking!
Thanks for the tips
Killed it. You hunted it down, killed it, and dragged it out as a trophy. That was a unique cook. It's not drenched in a globular mix of marinated sauce and corn starch like some other methods. "It's clean." Great job.
Thanks Mark...thats a spot on review...whole different flavor and mouthfeel when done correctly
Awesome! I was wondering if you were gonna velvet your beef. It doesn’t seem like it would make a big difference, but it most certainly does. I could never figure out why I couldn’t get the same results as an oriental restaurant until I learned this secret. I always rinse the meat well after marinating in baking soda, and egg whites will produce a similar result. Thanks for sharing!
Thanks bud.....interesting how something so little can make a big difference
You’re right Neil, super easy. I used 3 dragons stir fry sauce (lazy day) which I thought had good flavor. I mixed in about a tablespoon of the crunchy garlic chili sauce and warmed the rice on the griddle and mixed it all together. 👍👍.
That’s a great idea! I love those sauces too!
Season with a dash of chipotle chili flakes and garnish with green onion stem pieces for a little added pop. Do love how quick and flavorful this dish is when we do it.
good idea...i was looking for the red skinny style szechuan peppers...
@@TheFlatTopKing also good
My wife and I when we dated a long time ago we would alternate 2 different Chinese food restaurants every Sunday. I became fascinated with the ingredients used to make the dishes. Beef and Broccoli was always a favorite. I found out that the Chinese would make oyster sauce by cooking down the oysters to the point of that ketchup consistency. Of course later companies started bottling it putting their own touch on it. Soy sauce had a light and dark version and was made from soybeans. The darker version was thicker and darker due to longer fermentation, and had added sugar or molasses added to make it less salty. Now as far as the broccoli straight on the griddle top is the way to go as pre boiling or microwaving it will kill about a third of the nutrients. The way you made this dish was spot on. Great Job!
Thanks bud....that interesting in the dark....i knew it was something similar to your explanation but the taste in what we bought just didnt register...is that the brand or the realization that the sauce is not much different
Beef and broccoli is one of my favorites. Thanks for making it and showing us how easy it really is ! Cheers !
Awesome...once the sauce is done...its already over ahahaha thanks for commenting
Thanks for knocking out the videos. Love the 20 minute recipe from prep to table! The only thing that could have improved is to have cooked it on the Pit Boss ultimate but I know you’ve got to give the Blackstone viewers some love. LOL
hahahahhah i hear ya...
Fantastic job with the beef and broccoli on the flat top. You two work well together with getting these videos out to everyone and they are so healthy. Still looking to get one to start cooking again. Stay safe and keep up the great work and videos and the fun too. Fred.
Thanks Fred...I appreciate your time...
That looks amazing. Low carb heaven
I call it guilt free..ahahhahaha
@@TheFlatTopKing I’m doing Mongolian beef tonight. I’ll eat some udon noodles for you guys 😜
@@stonerscravings hahahhaha absolutely
I’m so glad you made this dish, because I completely changed my eating habits since July 2022 and it’s a game changer and I had bought my BlackStone for the 4th of July and I thought I would have to hang up my spatula’s but I’ve noticing you are making more healthier meals on the griddle my it family healthy for the rug rats ie. the baby’s, and the teens so we encourage y’all to keep cooking and making great meals !!!
Thanks to the FlatTop king 🤴 and Queen 👸✌🏽👌🏾🙏🏾
Thanks Mark....Even when we film alot of times we only eat whats on camera then break it down and take out a lot of the carbs...or we give to her parents...its definitely important to have balance
Your sauce reminds me of the one my dad used to make for pepper steak. I will definitely be making this for my wife. Well done sailor.
Thanks for watching...Hoorah...
Definitely gonna check out that sauce. I do beef and broccoli every time that I do fried rice and it doesn’t last long!
nor should it...clean and balanced....let us know bud
Me and my wife are ready to jump back on the post Christmas low-carb diet to. Love the inspiration, please keep them coming!!!😃👍
Awesome...we have a few scattered....check out my southwest burrito bowl...absolutely fantastic
That turned out great Neal! Beef and broccoli is one of my favorites! Nice recipe and healthy! Cheers buddy!
thanks Jay...cheers
This sounds so good and I love the tee shirt you are wearing.👕 I would like this over jasmine rice.
love Jasmine...my absolutely favorite...i have the shirt for sale on my shop...
@@TheFlatTopKing Im a 4X. need to lose a few pounds then I can have it. LOL
I'm with you on the take out Chinese foods being too goopy, so I look forward to trying out this one on the Evo! Nice work team!
Thanks! 👍...It really is a nice and balanced dish when prepared correctly
Another one out of the park! Thanks for sharing your cooking with us.
Absolutely bud
Looks awesome Neal! Haven’t made this in a while, gonna have to fire up the Blackstone lol. Cheers 🍻 brother
You should....easy and packed with flavor while not being overly sweet
Good stuff again, hit our likes for the griddle perfectly, well done, Have to get a few spices added to the grocery list though, You are making my spice cabinet exploded HA , Keep it up !
😂👊👊👊👊👊👊....save this comment to something and remember this day....
Loving all of these Chinese take-out inspired dishes you're doing this week bro!!! This looks so amazing and I love how clean and healthy it looks!!! Bravo as always guys!!! 💯🔥
Thanks Paul....its amazing how much better something so simple can taste when prepared right...
@@TheFlatTopKing Absolutely dude!!
Great quick, easy, healthy dish👍😊
thanks Bobbi...
like these healthy options 100%
I appreciate that...its all about balance for sure
I love making Beef n Broccoli on the griddle. My recipe is pretty much the same as yours. Turns out great all the time. On a side note, I buy the Frozen Broccoli Florets from Costco and use that versus fresh. They cook up so great on the griddle and ready super quick with a little steam/dome action.
great tip bud....thanks...i had some people asking
Definitely doing this. Looks good.
Thanks Jeremy
I love that stuff. I usually use flank or ribeye. Good either way.
thanks Howard...
Great recipe
Glad you liked it
Good looking cap!!
Thank you,,,
Awesome episode y’all ✊🏼🧐! A lot of people cringe when I mention oyster sauce in my stir fry, or a baste sometimes when I bbq/smoke country style boneless ribs. It just gives it that punch of flavor, and I tell them try it b4 you knock it! I was turned on to oyster sauce from a few longtime Cambodian friends many years ago, and I never looked back since. SOLID cook Brotha, 🔥🔥looks Fuego🔥🔥
Cheers y’all 👊🏼😎🤙🏼
Dude we are closer than you would think....i use that term all the time..
1...let that marinate..when thinking about something
2.simmer down simmer down...when Someone is mad...
3. dont knock it before you try it..
@@TheFlatTopKing yessir ✊🏼🧐
Would you be able to post your recipe here in the comments? I have tried many times to open your website and it will not open to your page. Very strange. 🤔. Thank you for your videos. They are extremely helpful! 🙏
Well thats not good for anyone...have not heard of that problem...
check this out...
theflattopking.com/
Hmmm, it's a little bit too cold to griddle, but I could do that in my wok! Looks good!
Absolutely....let us know....
Ok, I'll trust you guys, I'll give it a try, lol
hahahaha just this one time...hahahaha
Man so good.
Absolutely
Going to grab this recipe, do you think this would work with eye of round?
Absolutely...just slice thin
I’m thinking of buying a black stone or camp chef griddle. Which do you prefer and why? Thank you.
Well thats a whole lot of answering...i do have 2 great videos on what griddle should you buy and things to consider before buying..i aslo have a 6 month and 1 year review on the camp chef
Looked great. Dessert? NO! Have seconds instead on the beef and broccoli. That's what's for "Dessert " 😁👍 Have a great day 🌤 😀.
ahhhahahahah
Nice
Thanks
Hey i have a members mark 4 burner griddle and even on low it gets up to 375°- 400°, will wind guards help or make it hotter?
You mentioned that temp on low..why not just turn it up to med or high..without wind guards...im not sure if that griddle is set up to allow those..i honestly couldnt tell you
I was saying because your griddle was hitting low 285-315 on low in some of your videos, maybe due to it was cold in your area
Awesome meal. I eat Keto and it’s nice to see meals that can fall into the Keto catagory
I totally agree!
yum yum get you some. ( I stole that line )
ahhhaha heck ya...
What did you do with the baking soda sprinkle it on the beef ... I didn't understand that.
Do a search on TH-cam for velveting meats for stir fry. I couldn’t believe how much difference there is in the finished product. It’s what makes oriental restaurants meat so tender and puffy. It can be accomplished with baking soda or egg whites. Definitely a game changer!
@@LouieLou998 yeah I read on his website what he did with it ... thanks.
once added for a few....we rinsed it off...dried the meat...just look up the term Velveting...a lot smarter people can explain it than I can...its a science idea that helps really tenderize the meat
I believe velveting is egg, wine, and corn starch.
yeah there are a few Different methods...
Why not put a bowl over the broccoli when you pour the sauce over it to help steam it?
You can....by just adding the liquid when I did it speeds up the cooking time and adds moisture just like a lid....
One word describes this....AWESOME! I wanted to smash my face into my computor screen just to get a taste of it. Damn that looked GOOD!
Amy, you gotta get out from behind that camera and get on that flat top and do some more griddlin!
thatsa great idea...i just told her...
I would wrap them in a tortilla
"Webseat"... Where the heck did that one come from?....
hahahaahha just add it to my list of things that come out my mouth
@@TheFlatTopKing you should make a bloopers video
@@idonwantella2824 it would break the internet...ajhaahhahah
I like the other hat better
Me too...
Grey and white hat
noted
The recipe doesn't show how much of each ingredient for sauce 🤷🏻♂️
Early in the video we are asking to check out the website for the exact recipe...that way you can take better notes and print if available..
It should have shown a slide that showed our website..if not this is where you can see and or print if needed..
theflattopking.com/blackstone-beef-and-broccoli/
@The Flat Top King the link to the website worked, and is what I was referring too. Sorry for the confusion. But it only showed ingredients. Not how much. Maybe y'all figured we'd adjust according to our own taste?
@@RealSnowMan78 I have just checked on 3 different devices at home. All show the full article and ingredients plus measurements. I think I’m good on my end.
@The Flat Top King it's my bad. I forget there's a story recipe then the actual recipe
@@RealSnowMan78 got ya. Thanks for hanging in there I was worried you were seeing something I wasn’t