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
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Scoop out the vegetables and set aside. Wipe out the wok with paper towels, if needed.
- 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.
- 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.
- 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.