Blackstone Cowboy Stir Fry Dinner

The first time my husband saw me cooking dinner on an outdoor griddle, he looked at me like I had completely lost my mind. But then he tasted those charred vegetables and perfectly seared beef, and suddenly he was volunteering to man the spatula every weekend. Something magical happens when you cook over that intense flat heat the flavors concentrate, everything gets those gorgeous caramelized edges, and the whole backyard smells like a cowboy campfire.

Last summer we had this impromptu dinner with neighbors who dropped by unexpectedly. I threw this stir fry together in about 20 minutes, and everyone hovered around the griddle watching it cook. When we finally sat down to eat, the table went completely silent for five minutes straight. That is when you know a recipe is a keeper.

Ingredients

• Flank steak: Thinly slicing against the grain makes every bite tender and quick-cooking
• Smoked paprika: This gives the beef that authentic campfire flavor without hours of smoking
• Baby potatoes: Parboiling them first ensures they cook through on the griddle without burning
• Worcestershire sauce: The secret ingredient that adds depth and umami to the simple sauce
• Snap peas: They stay crisp and bright even after high heat cooking
• Fresh cilantro: A bright finish that cuts through the rich savory flavors

Instructions

Marinate the beef:

Toss the sliced steak with olive oil and spices, then let it sit while you prep everything else. This short marinating time makes a huge difference in flavor.

Make the sauce:

Whisk together the Worcestershire, soy sauce, brown sugar, vinegar, garlic, and cumin until the sugar dissolves completely.

Crank up the heat:

Get your griddle screaming hot over medium-high. A properly preheated surface is what creates those beautiful sear marks.

Start with potatoes:

Cook the quartered potatoes first in a little oil, turning them occasionally for about 5 minutes until they are golden and mostly cooked.

Sear the beef:

Spread the marinated beef in a single layer and let it sear undisturbed for 2-3 minutes before flipping. Work in batches if your griddle gets crowded.

Char the vegetables:

Add all the vegetables except the jalapeño and stir fry for 3-4 minutes. You want them to pick up some color while staying crisp-tender.

Bring it together:

Return the beef and potatoes, add the jalapeño, pour over the sauce, and toss everything until coated and caramelized in spots.

Finish with fresh herbs:

Serve immediately topped with cilantro and scallions while everything is still hot and sizzling.

Save

This recipe has become our go-to for feeding a crowd without being stuck in the kitchen away from our guests. Everyone gathers around the griddle, drinks in hand, watching dinner come together. Food always tastes better when it is shared with good company.

Mastering The Griddle Temperature

I learned the hard way that not all parts of a griddle heat evenly. The back corner is always the hottest zone on my Blackstone, perfect for getting that aggressive sear on the beef. I start proteins there and move vegetables to the slightly cooler middle section where they can cook through without burning. Pay attention to your own griddle hot spots and use them to your advantage.

Make It Your Own

The beauty of this recipe is how easily it adapts to whatever you have on hand. Sometimes I swap in broccoli or zucchini when the garden is overflowing. My sister uses chicken thighs instead of beef and lets me tell you, that version is just as incredible. The sauce works with pretty much any protein or vegetable combination you throw at it.

Serving Ideas That Work

While this stir fry is absolutely perfect on its own, I love setting up a little toppings bar and letting everyone customize their bowl. Warm tortillas on the side make for makeshift tacos, or you can serve it over steamed rice for something more substantial.

• Lime wedges add a bright acidic finish that cuts the richness
• Extra hot sauce on the side keeps everyone happy
• A cold beer is the perfect pairing for those smoky flavors

Save

There is something deeply satisfying about cooking outdoors, surrounded by the sounds of summer and the smell of food hitting hot iron. This recipe captures that feeling perfectly.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin sliced thinly against the grain works best for tender, quick-cooking results that absorb the smoky spices beautifully.

→ Can I make this without a Blackstone?

A large flat-top grill, cast iron skillet, or wok works well. Cook in batches if using smaller pans to maintain proper searing temperatures.

→ How do I prep the vegetables?

Slice bell peppers and onions into strips, trim snap peas, and diagonally slice baby carrots. Parboil potatoes for 5-7 minutes so they finish cooking alongside the beef.

→ What makes the sauce special?

The Worcestershire brings umami depth, soy adds saltiness, brown sugar balances with sweetness, and apple cider vinegar provides tang. Cumin gives it that Western edge.

→ Can I adjust the heat level?

Omit the jalapeño for mild heat, add extra for spice lovers, or substitute serrano peppers. A dash of chipotle powder in the marinade adds smoky heat.

→ What sides pair well?

Warm flour tortillas make excellent wraps, or serve over steamed rice. A crisp green salad with vinaigrette balances the rich flavors nicely.