Beef and Broccoli on the Grill

I christened the Weber® Wok I got at the end of last season’s grilling period with beef and broccoli. Good choice. It was really quick and really good. In hindsight, I would make one significant change to how I cooked the beef, because the grill cooks so much hotter than the indoor stovetop. I’ll add a note in the recipe on how to do that better.

Whether you’re cooking such a dish indoors or on the grill, having all the ingredients ready and at hand is important, so that nothing is overcooked while you’re fumbling for the next ingredient. I used marinated flank steak strips for the beef, but you could also use skirt steak or sirloin. I forgot to weigh or measure the mushrooms and broccoli, but have a pretty good idea of how much I used.

I chose to cook the vegetables first, so they wouldn’t cause the meat to be overdone as the broccoli cooked. When the meat was done (in a virtual minute) the vegetables were just tossed back in to reheat with the remaining sauce.

Beef and Broccoli on the Grill

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • 1/2-3/4 lb flank steak cut across grain in thin strips
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar (unsweetened)
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons cornstarch (see note about marinade)
  • 1/2 cup water
  • 4-8 tablespoons vegetable oil, depending on the vegetables you use
  • 3-4 cups broccoli florets (if you use stems, plan for longer cooking)
  • 2 cups shiitake mushroom caps, sliced
  • salt & pepper
  • cooked rice for serving (I used brown basmati)


  1. Marinate the beef strips for 2-4 hours in the next 6 ingredients—soy sauce, rice wine vinegar, sesame oil, sugar, garlic, ginger. *Note about marinade: Usually, I like to have the cornstarch in the marinade, which thickens quickly on cooking, but the grill was too blazing hot for that and I think some of the cornstarch burned off right away. I’m suggesting instead that the cornstarch be added to the 1/2 cup water and added after the meat is cooked and the vegetables are tossed back in.
  2. Prepare grill for direct heat at about 400° using about 60 briquettes in a chimney starter. Spread the ash-covered coals in the center of the grill under the cooking grate no more than two coals high, so they don’t actually touch the bottom of the wok.
  3. Place the wok in the grill, close the cover, and heat the grill and wok to about 400°. The bottom of the Weber® Wok, a cast iron wok, sits below the grill grate; if you are using a wok of a different material and/or that sits on top of the grate, your cooking times may differ.
  4. Mushrooms: pour 2 tablespoons oil in the wok, then add the sliced mushrooms and toss for a few minutes. Mushrooms will soak up oil, as you probably know, so you’ll need more for the broccoli.
  5. Broccoli: pour in up to 2 more tablespoons oil into the wok and add broccoli florets. Toss for a few minutes, then close the grill cover for a 2-3 minutes to cook through. Alternatively, you could place a large lid on the wok itself.
  6. Scoop out the vegetables and set aside. Wipe out the wok with paper towels, if needed.
  7. Beef: Add another two tablespoons oil to the wok and allow the grill to reheat. Add the meat and marinade and spread out the meat to cook for 2-3 minutes. Alternately, you could strain the meat and marinade, adding only the meat first and the marinade after it is done.
  8. Toss in the vegetables and the 1/2 cup water and cornstarch (and the strained marinade if you did that). Toss until the sauce is thickened, which is almost instantaneous.
  9. Remove to serving bowl and serve over rice.

Don’t leave your wok on the hot grill to burn; remove it to a heatproof space to cool to make cleaning a little easier. I cleaned mine with warm water and kosher salt.




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