Blackstone Cowboy Stir Fry

The first time I fired up our Blackstone for this cowboy stir fry was during a backyard gathering last summer. My neighbor leaned over the fence and asked what smelled so incredible, and by the time it was done cooking, I had three more people waiting for plates. Something about that sizzling sound when the meat hits the hot griddle, mixed with the smoky paprika wafting through the air, makes everyone gravitate toward the outdoor kitchen.

I made this for my brother's birthday dinner when he requested something hearty but not heavy. He stood by the griddle the entire time, watching the vegetables char and the beef develop that gorgeous crust while telling me about his camping trips. By the time we sat down to eat, the food had brought out stories I had not heard in years, and we ended up staying at the table long after the plates were empty.

Ingredients

• Flank steak or sirloin: Thinly slicing against the grain makes every bite tender and lets the marinade penetrate deeply
• Smoked paprika and garlic powder: This combination creates that rustic smoky flavor that reminds me of campfire cooking
• Baby potatoes: Parboiling them beforehand ensures they get perfectly golden on the griddle without staying raw inside
• Worcestershire sauce: The secret ingredient that adds umami depth and that slightly sweet fermented tang
• Brown sugar and apple cider vinegar: Balance the savory soy sauce with just enough sweetness and acidity
• Bell peppers and snap peas: Add crunch and color while holding up well to high heat cooking
• Fresh cilantro and scallions: These bright garnishes cut through the rich flavors and make the presentation pop

Instructions

Marinate the beef:

Toss the sliced steak with olive oil and spices in a large bowl, then let it sit while you prep everything else so the flavors have time to mingle.

Whisk together the sauce:

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

Get the griddle hot:

Preheat your Blackstone over medium-high heat until a drop of water sizzles and dances across the surface.

Crisp the potatoes first:

Cook the quartered potatoes in a drizzle of oil for 5 to 6 minutes, turning them until they are golden and nearly done, then push them to the cooler side.

Sear the beef:

Spread the marinated meat across the hot griddle and let it develop a dark brown crust for 2 to 3 minutes per side before removing it under foil.

Stir fry the vegetables:

Add all the vegetables except the jalapeño and cook for 3 to 4 minutes until they are bright and crisp-tender.

Bring it all together:

Return the beef and potatoes to the griddle, pour the sauce over everything, and toss for 2 to 3 minutes until the sauce bubbles and caramelizes in spots.

Garnish and serve:

Scatter fresh cilantro and scallions over the top right before serving so they stay bright and fragrant.

Save

This recipe has become our go-to for Friday nights when everyone is tired and hungry but we still want something special. My daughter now asks for it on her birthday, and watching her learn to flip vegetables on the griddle has become one of my favorite kitchen memories.

Making It Your Own

I have found that adding a dash of chipotle powder to the marinade gives it an extra smoky kick that people always ask about. Sometimes I throw in corn kernels or zucchini from the garden, and once I even used leftover roasted potatoes which turned out surprisingly well. The beauty of this dish is how forgiving it is with whatever you have on hand.

Perfect Sides

While this stir fry is hearty enough to stand alone, warm flour tortillas on the side make it feel like a proper cowboy feast. I have also served it over cilantro lime rice when we want something more filling, and a simple green salad with vinaigrette helps cut through the richness.

Griddle Tips

Keeping a spray bottle of water nearby helps manage flare ups and creates steam that keeps things from sticking. I also keep two sets of tongs on hand, one for raw meat and another for everything else. The griddle surface needs to be well-seasoned or well-oiled before you start cooking to prevent any sticking issues.

• Preheat for at least 10 minutes so the entire surface holds steady heat
• Leave space between ingredients so they sear instead of steam
• Let the griddle cool slightly before scraping it clean with water and a flat metal scraper

Save

There is something primal and satisfying about cooking over an open flame, especially when the result brings people together around the table. Hope this becomes one of your family favorites too.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin are ideal choices. Slice thinly against the grain for tenderness. Sirloin offers more marbling while flank steak delivers beefy flavor.

→ Can I make this without a Blackstone?

Yes, use a large cast iron skillet or flat-bottomed wok over high heat. Work in batches to maintain proper searing temperature and avoid overcrowding.

→ How do I prevent vegetables from getting soggy?

Keep vegetables moving constantly during stir-frying and cook until crisp-tender. Avoid overcrowding the cooking surface, which causes steaming instead of searing.

→ Can I prep ingredients ahead?

Slice vegetables and beef up to 24 hours in advance. Store separately in airtight containers. Keep beef marinated for maximum flavor, but don't exceed 4 hours.

→ What sides complement this dish?

Serve with warm flour tortillas, over steamed rice, or alongside crusty bread. A crisp green salad with vinaigrette balances the rich flavors nicely.

→ How do I adjust the heat level?

Omit jalapeño for mild heat, or add sliced serrano peppers for extra spice. A pinch of red pepper flakes in the sauce also boosts the heat.