Blackstone Cowboy Stir Fry (Printable Version)

Hearty beef and vegetable stir fry with bold spices, seared on a griddle for smoky flavor and tender texture.

# 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

# How To Make It:

01 - Combine sliced beef with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder in a large bowl. Toss thoroughly to coat and set aside to marinate while preparing remaining ingredients.
02 - Whisk together Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, minced garlic, and ground cumin in a separate bowl until sugar dissolves completely.
03 - Preheat the Blackstone griddle or large flat-top grill over medium-high heat until evenly hot.
04 - Drizzle oil onto the griddle and add quartered baby potatoes. Cook for 5 to 6 minutes, turning occasionally, until golden brown and nearly cooked through. Push to one side of the griddle.
05 - Spread marinated beef across the griddle. Sear for 2 to 3 minutes per side until well-browned and just cooked through. Remove beef and tent with foil to keep warm.
06 - Add all vegetables except jalapeño to the griddle. Stir-fry for 3 to 4 minutes until crisp-tender and lightly charred.
07 - Add jalapeño, return beef and potatoes to the griddle, and pour sauce over everything. Toss continuously for 2 to 3 minutes until heated through and sauce caramelizes slightly.
08 - Transfer to serving plates and garnish generously with chopped cilantro or parsley and sliced scallions. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks on one surface so cleanup is practically nonexistent
  • The combination of tender beef, crisp vegetables, and that sweet tangy sauce hits every craving at once
  • It feeds a crowd in under 40 minutes and looks impressive served straight from the griddle
02 -
  • Overcrowding the griddle will steam the beef instead of searing it, so work in batches if necessary
  • The vegetables continue cooking after you add the sauce, so keep them slightly crisper than you want them at the end
  • Let the beef rest under foil for at least 5 minutes so the juices redistribute throughout the meat
03 -
  • Slice the beef when it is slightly frozen so you can get thin, even cuts
  • Pat the meat dry before adding the marinade so the spices cling better and form a better crust

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