Blackstone Cowboy Stir Fry (Printable version)
Flavor-packed beef and vegetable stir fry with smoky spices, griddled to caramelized perfection.
# 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
# How to Prepare:
01 - Combine sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder in a large bowl. Toss to coat evenly and let marinate while preparing remaining ingredients.
02 - Whisk together Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, minced garlic, and cumin in a separate bowl until sugar dissolves completely.
03 - Heat Blackstone griddle or large flat-top grill over medium-high heat until evenly hot.
04 - Drizzle oil onto the griddle and add quartered baby potatoes. Cook for 5–6 minutes, turning occasionally, until golden brown and nearly tender. Push to one side of the cooking surface.
05 - Spread marinated beef across the griddle. Sear for 2–3 minutes per side until well-browned and cooked through. Remove from heat and tent with foil to keep warm.
06 - Add all vegetables except jalapeño to the griddle. Stir fry for 3–4 minutes until vegetables are crisp-tender and lightly charred.
07 - Add jalapeño, return beef and potatoes to the griddle, and pour sauce over everything. Toss vigorously to coat. Cook for 2–3 minutes, stirring frequently, until heated through and sauce caramelizes slightly.
08 - Transfer to serving plates and garnish with chopped cilantro or parsley and sliced scallions. Serve immediately while hot.
# Expert advice:
01 -
- The smoky char from the griddle creates restaurant-quality flavor in just 15 minutes
- Everything cooks on one surface, meaning less cleanup and more time enjoying the meal
- The sauce balances tangy, sweet, and savory notes that make everyone ask for seconds
02 -
- Crowding the griddle steams the meat instead of searing it, so cook in batches if your surface is smaller than 28 inches
- The sauce thickens quickly over high heat, so have your garnishes ready before you add that final glaze
03 -
- Slice your beef when it is slightly semi-frozen for thin, even pieces that cook uniformly
- Pat the marinated beef dry with paper towels before searing for better browning