Blackstone Cowboy Stir Fry (Printable Version)

Hearty griddle-cooked stir fry with beef, vegetables, and smoky seasonings for a satisfying meal.

# What You'll Need:

→ Meats

01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp vegetable oil

→ Vegetables

03 - 1 large red bell pepper, sliced
04 - 1 large yellow onion, sliced
05 - 1 medium zucchini, sliced
06 - 1 cup cremini mushrooms, sliced
07 - 1 cob corn, kernels removed
08 - 2 cloves garlic, minced
09 - 1 small jalapeño, seeded and sliced

→ Sauce & Seasonings

10 - 2 tbsp soy sauce or tamari
11 - 1 tbsp Worcestershire sauce
12 - 1 tbsp brown sugar
13 - 1 tsp smoked paprika
14 - ½ tsp chili powder
15 - ½ tsp black pepper
16 - ¼ tsp kosher salt
17 - 2 tbsp unsalted butter

→ Finish & Garnish

18 - 2 green onions, sliced
19 - Fresh cilantro or parsley, chopped

# How to Make It:

01 - Preheat Blackstone griddle or large skillet over medium-high heat.
02 - Whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, chili powder, black pepper, and salt in a small bowl. Set aside.
03 - Toss sliced steak with 1 tbsp vegetable oil until evenly coated.
04 - Sear the beef on the hot griddle for 2-3 minutes, stirring occasionally until browned. Push to one side of the griddle.
05 - Add onion, bell pepper, zucchini, mushrooms, corn, and jalapeño to the griddle. Cook for 5-7 minutes, stirring frequently, until slightly charred but crisp-tender.
06 - Add garlic and cook for 1 minute until fragrant.
07 - Combine steak and vegetables. Pour the sauce over everything and toss well to coat evenly.
08 - Add butter and mix until melted and glossy, coating all ingredients.
09 - Remove from heat, sprinkle with green onions and herbs. Serve hot.

# Expert Tips:

01 -
  • The high heat creates those restaurant quality char marks and caramelized edges in minutes
  • Everything cooks on one surface, meaning less cleanup and more time eating
  • The sauce balances sweet and smoky with just enough heat to keep things interesting
02 -
  • Crowding the griddle lowers the temperature and creates steam instead of sear, so cook in batches if necessary
  • The butter finishes the sauce but can burn if left on heat too long after melting
  • Slicing beef against the grain and keeping pieces relatively thin prevents tough, chewy textures
03 -
  • Pre slice all vegetables before heating the griddle, since everything moves quickly once cooking starts
  • Let the beef come to room temperature for about 20 minutes before cooking for more even browning
  • Keep a spray bottle of water nearby to tame flare ups if cooking on an outdoor griddle

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