Blackstone Cowboy Stir Fry

The first time I saw someone cook on a Blackstone griddle at a backyard cookout, I was mesmerized by how everything sizzled and charred at once. This cowboy stir fry captures that same outdoor energy, with beef and vegetables getting those perfect seared edges that only a flat-top can deliver. I started making it on weeknights when I needed something substantial but didnt want to dirty every pan in the kitchen.

Last summer my neighbor smelled this cooking and wandered over with two beers in hand. We ended up eating right off paper plates on the patio, talking about everything and nothing while the steam rose into the evening air. Thats the kind of dinner this recipe creates, one that pulls people in.

Ingredients

• Flank steak or sirloin: Thinly slicing against the grain makes every bite tender, and the high heat of the griddle gives it that restaurant-quality sear
• Smoked paprika and garlic powder: This dry rub combo creates a crust that holds in juices while building layers of flavor
• Baby potatoes: Parboiling them first means they get crispy edges without burning before the centers cook through
• Bell peppers and onions: They soften just enough while keeping that satisfying crunch that contrasts with the beef
• Worcestershire and soy sauce: Together they create that umami-rich base that ties together beef and vegetables
• Brown sugar and vinegar: The sugar helps everything caramelize while vinegar cuts through the richness
• Fresh cilantro or parsley: Added at the very end, these bright herbs wake up the whole dish

Instructions

Season the beef:

Toss the sliced steak with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated. Let it sit while you prep everything else, giving the spices time to cling to the meat.

Whisk the sauce:

Combine Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, minced garlic, and cumin in a bowl. Stir until the sugar completely dissolves into the liquid.

Heat the griddle:

Fire up your Blackstone to medium-high, letting the surface get evenly hot across the whole cooking area. A properly preheated griddle is what creates those signature sear marks.

Crisp the potatoes:

Add a drizzle of oil and spread the quartered potatoes in a single layer. Let them cook undisturbed for a few minutes before turning, developing golden brown edges on all sides. Push them to the cooler side once theyre nearly done.

Sear the beef:

Lay the marinated steak strips across the hot griddle, spreading them out so each piece makes full contact with the surface. Let them develop a dark crust before flipping, about 2 to 3 minutes per side. Remove and tent with foil to rest.

Cook the vegetables:

Toss the bell peppers, onions, snap peas, and carrots onto the griddle. Stir frequently for 3 to 4 minutes until theyre bright and crisp-tender, still retaining some bite.

Bring it all together:

Add the jalapeño if you want heat, then return the beef and potatoes to the mix. Pour the sauce over everything and toss vigorously. Let it cook for 2 to 3 minutes, stirring as the sauce bubbles and thickens into sticky glaze.

Garnish and serve:

Scatter fresh cilantro or parsley and sliced scallions over the top right before serving. Serve while the beef is still hot and the vegetables have that just-cooked snap.

Save

My daughter asked if we could have this every Friday after she tried it for the first time. Something about the combination of tender beef, sweet peppers, and that salty-sweet sauce just clicked with her.

Making It Your Own

Sometimes I swap in chicken thighs or shrimp when beef feels too heavy, and the cooking time stays about the same. The sauce works with almost any protein you throw at it.

Perfecting the Heat

Ive learned that medium-high on my Blackstone runs hotter than most recipes assume. Watch how the food responds and adjust accordingly, trusting your eyes more than the dial.

Serving Suggestions

Warm flour tortillas on the side turn this into a make-your-own fajita situation that everyone loves. Rice works too, soaking up every drop of that caramelized sauce.

• Set out hot sauce for anyone who wants to kick up the heat level
• Lime wedges add a bright acidity that cuts through the rich beef
• Extra scallions never hurt anything, especially if you love that sharp onion bite

Save

The best part about this recipe is how it feels like an event without requiring any special occasion. Fire up the griddle and let the smells do the rest of the work.

Recipe Questions & Answers

→ What cut of beef works best for this stir fry?

Flank steak or sirloin cut into thin slices works beautifully. The key is slicing against the grain for maximum tenderness and quick cooking on the high-heat griddle surface.

→ Can I make this without a Blackstone griddle?

A large cast iron skillet or outdoor flat-top grill works well. The key is maintaining high heat to achieve proper searing and caramelization on the beef and vegetables.

→ How do I prevent the vegetables from becoming mushy?

Cook vegetables in stages, starting with potatoes that need more time, then adding quicker-cooking peppers and onions last. Keep everything moving for crisp-tender results.

→ What makes the sauce caramelized and sticky?

The combination of brown sugar and Worcestershire sauce creates natural caramelization when it hits the hot griddle. Toss everything frequently to coat evenly and develop those golden spots.

→ Can I prep ingredients ahead of time?

Slice the beef and vegetables up to a day in advance. Store them separately in airtight containers in the refrigerator. The sauce can be whisked together and kept refrigerated for 2-3 days.

→ What sides pair well with this stir fry?

Warm flour tortillas, steamed rice, or crusty bread complete the meal. A crisp lager or bold red wine cuts through the rich flavors beautifully.