Blackstone Cowboy Stir Fry (Printer-friendly)

Tender beef and crisp vegetables sizzle on the griddle with bold spices and smoky flavors for a satisfying cowboy-inspired dinner.

# What You'll 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

# Directions:

01 - Toss the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder in a large bowl. Let marinate 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 - Preheat the Blackstone griddle or large flat-top grill over medium-high heat.
04 - Add a drizzle of oil to the griddle and cook the quartered baby potatoes for 5-6 minutes, turning occasionally until golden and nearly cooked through. Push to one side of the griddle.
05 - Add the marinated beef to the griddle. Spread out and sear for 2-3 minutes per side until browned and just cooked through. Remove and set aside under foil to keep warm.
06 - Add all vegetables except jalapeño to the griddle. Stir fry for 3-4 minutes until crisp-tender.
07 - Add the jalapeño and return the beef and potatoes to the griddle. Pour the sauce over everything and toss well to coat. Cook for 2-3 minutes, stirring frequently until heated through and caramelized.
08 - Serve hot, garnished with chopped cilantro or parsley and sliced scallions.

# Expert Advice:

01 -
  • The smoky char on the beef and vegetables mimics campfire cooking without leaving your backyard
  • Everything cooks in one massive batch, making cleanup almost nonexistent
  • The sauce caramelizes into those sticky, crave-worthy spots that make stir fry irresistible
02 -
  • Crowding the griddle lowers the temperature and creates steam instead of sear, so cook in batches if your surface looks overwhelmed
  • The sauce will burn if added too early, so wait until the beef and vegetables are mostly cooked before pouring it on
  • Letting the beef rest for a few minutes after searing keeps it juicy instead of tough
03 -
  • Slice the beef when its slightly frozen, the firm meat cuts cleaner and more evenly
  • Prep all ingredients before turning on the griddle, once you start cooking things move fast

Go back