Blackstone Cowboy Stir Fry (Print version)

Tender beef and crisp vegetables sizzle on the griddle with a smoky-spiced sauce for a satisfying western-inspired meal.

# What you 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

# Directions:

01 - Combine sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder in a large bowl. Toss thoroughly to coat 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 surface reaches cooking temperature.
04 - Drizzle oil onto griddle and add quartered baby potatoes. Cook for 5–6 minutes, turning occasionally, until golden brown and nearly tender. Push to one side of cooking surface.
05 - Spread marinated beef across griddle in single layer. Sear for 2–3 minutes per side until well-browned and cooked through. Remove from griddle and tent with foil to keep warm.
06 - Add bell peppers, onion, snap peas, and carrots to griddle. Stir-fry for 3–4 minutes until vegetables reach crisp-tender consistency.
07 - Return beef and potatoes to griddle. Add jalapeño if using. Pour sauce mixture over all ingredients and toss thoroughly to coat. Cook for 2–3 minutes, stirring frequently, until sauce thickens slightly and ingredients are heated through with caramelized spots.
08 - Transfer stir fry to serving platter or individual plates. Sprinkle with chopped cilantro or parsley and sliced scallions. Serve immediately while hot.

# Expert advice:

01 -
  • Everything happens on one surface so cleanup is practically nonexistent
  • The high heat gives you restaurant quality char and caramelization you just cannot get indoors
  • Its a complete meal with protein, veggies, and potatoes all in one colorful bowl
02 -
  • Overcrowding the griddle cools everything down and leads to steaming instead of searing
  • Letting the beef rest under foil keeps it juicy while you finish the vegetables
  • The sauce will thicken rapidly once it hits the hot surface, so work quickly to coat everything evenly
03 -
  • Pre slicing all ingredients before you turn on the heat makes the actual cooking feel effortless
  • Keep a spray bottle of water nearby to tame sudden flare ups from dripping oil

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