Blackstone Cowboy Stir Fry Dinner (Printable)
Tender beef, crisp vegetables, and bold spices seared to perfection on a Blackstone griddle for a hearty, satisfying meal.
# 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
# Steps:
01 - In a large bowl, toss the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder. Set aside to marinate while preparing vegetables and sauce.
02 - In a separate bowl, whisk together Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, minced garlic, and cumin 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 to 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 it out and sear for 2 to 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 to 4 minutes until crisp-tender.
07 - Add the jalapeño if using and return the beef and potatoes to the griddle. Pour the sauce over everything and toss well to coat. Cook for 2 to 3 minutes, stirring frequently, until heated through and caramelized in spots.
08 - Serve hot, garnished with chopped cilantro or parsley and sliced scallions.
# Expert Advice:
01 -
- Everything cooks on one surface with minimal cleanup afterward
- The high heat creates restaurant-style char you cannot achieve indoors
- The sauce balances sweet tangy and smoky in just the right way
02 -
- Crowding the griddle lowers the temperature and you lose that perfect sear
- Letting the beef rest after cooking keeps it juicy and tender
- The sauce will thicken quickly as it hits the hot griddle so toss fast
03 -
- Slice your beef when it is slightly partially frozen for cleaner cuts
- Prep all ingredients before turning on the griddle because everything cooks fast