Blackstone Cowboy Stir Fry (Print version)

Hearty rustic skillet with beef, vegetables, and smoky seasonings cooked on a griddle for caramelized perfection.

# What you 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

# Directions:

01 - Preheat your Blackstone griddle or large cast-iron skillet over medium-high heat until evenly hot.
02 - In a small bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, chili powder, black pepper, and salt until sugar dissolves. Set aside.
03 - Toss sliced steak with 1 tablespoon vegetable oil in a bowl, ensuring pieces are evenly coated.
04 - Place beef on the hot griddle. Sear for 2 to 3 minutes, stirring occasionally until browned on all sides. Push seared meat to one side of the cooking surface.
05 - Add onion, bell pepper, zucchini, mushrooms, corn kernels, and jalapeño to the griddle. Cook for 5 to 7 minutes, stirring frequently until vegetables are slightly charred but still crisp-tender.
06 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
07 - Mix steak and vegetables together. Pour the prepared sauce over everything and toss well to coat evenly.
08 - Add butter to the griddle and stir continuously until melted and the mixture becomes glossy.
09 - Remove from heat immediately. Sprinkle with sliced green onions and chopped herbs. Serve hot while still steaming.

# Expert advice:

01 -
  • Everything happens on one surface in under 15 minutes, meaning less cleanup and more time eating
  • The combination of smoky paprika, sweet corn, and savory beef hits every craving at once
  • Its endlessly adaptable—swap proteins, add more veggies, or go spicier depending whos at the table
02 -
  • Work in batches if your griddle is crowded—overcrowding cools the surface and you end up steaming instead of searing
  • Slicing beef against the grain into thin strips is non-negotiable for tender results—ask the butcher to slice it if youre unsure
  • Have everything prepped before you turn on the heat because this moves fast once cooking starts
03 -
  • Let the beef come to room temperature for 20 minutes before cooking—cold meat shocks the griddle and sticks more
  • Keep a spray bottle of water handy to tame any flare-ups if cooking outdoors on a windy day

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