Blackstone Cowboy Stir Fry (Printable)
Hearty beef and crisp vegetables sizzling on the griddle with bold spices and smoky flavors for a satisfying western-inspired dinner.
# What You Need:
→ Beef
01 - 1 1/2 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
→ Vegetables
07 - 1 large red bell pepper, sliced
08 - 1 large yellow bell pepper, sliced
09 - 1 large red onion, sliced
10 - 1 cup snap peas, trimmed
11 - 1 cup baby carrots, sliced diagonally
12 - 1 jalapeño, thinly sliced
13 - 2 cups baby potatoes, parboiled and quartered
→ Sauce
14 - 3 tbsp Worcestershire sauce
15 - 2 tbsp soy sauce
16 - 1 tbsp brown sugar
17 - 2 tsp apple cider vinegar
18 - 2 cloves garlic, minced
19 - 1/2 tsp ground cumin
→ Garnishes
20 - 2 tbsp fresh cilantro or parsley, chopped
21 - 1/4 cup scallions, sliced
# How To Make It:
01 - Toss the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder in a large bowl. Let sit while preparing vegetables and sauce.
02 - Whisk together Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, minced garlic, and cumin in a separate bowl until well combined.
03 - Heat the Blackstone griddle or large flat-top grill over medium-high heat until evenly hot.
04 - Add a drizzle of oil to the griddle and cook quartered baby potatoes for 5–6 minutes, turning occasionally until golden and nearly tender. Push to one side.
05 - Spread marinated beef on the griddle. Sear for 2–3 minutes per side until browned and cooked through. Remove and keep warm under foil.
06 - Add all vegetables except jalapeño to the griddle. Stir fry for 3–4 minutes until crisp-tender.
07 - Add jalapeño, return beef and potatoes to griddle. Pour sauce over everything and toss well. Cook 2–3 minutes, stirring frequently until heated through and caramelized.
08 - Serve hot, topped with chopped cilantro or parsley and sliced scallions.
# Expert Tips:
01 -
- The high-heat sear creates those crave-worthy crispy edges on the beef and caramelized spots on vegetables that wok cooking at home rarely achieves
- Everything happens on one surface in under 20 minutes, making it perfect for feeding a hungry crowd without juggling multiple pans
02 -
- Overcrowding the griddle causes the temperature to plummet, turning this from a high-heat sear into a steamy braise, so cook in batches if needed
- Letting the beef rest after removing it from the heat allows the juices to redistribute instead of running all over your cutting board
03 -
- Season your griddle while it's still hot after cooking by rubbing it with a thin layer of oil and salt, building that nonstick patina over time
- Keep a spray bottle of water nearby to tame any unexpected flare-ups without losing your cooking temperature