Blackstone Cowboy Stir Fry (Printable)
Hearty griddle-cooked beef and vegetables with smoky, caramelized Western flavors ready in 30 minutes.
# 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 (optional)
→ 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 - 1/2 tsp chili powder
15 - 1/2 tsp black pepper
16 - 1/4 tsp kosher salt
17 - 2 tbsp unsalted butter
→ Finish & Garnish
18 - 2 green onions, sliced
19 - Fresh cilantro or parsley, chopped (optional)
# How To Make:
01 - Preheat your Blackstone griddle or large skillet over medium-high heat.
02 - In a small bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, chili powder, black pepper, and salt. Set aside.
03 - Toss sliced steak with 1 tbsp vegetable oil.
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 veggies are slightly charred but crisp-tender.
06 - Add garlic and cook for 1 minute more.
07 - Combine steak and vegetables. Pour the sauce over everything and toss well to coat.
08 - Add butter and mix until melted and glossy.
09 - Remove from heat, sprinkle with green onions and herbs. Serve hot.
# Expert Tips:
01 -
- Everything happens in one energetic burst of cooking, so you spend less time cleanup and more time eating
- The high heat creates those gorgeous charred edges and caramelized bits that make restaurant stir fry so addictive
- It is forgiving and flexible, so you can use whatever vegetables are sitting in your crisper drawer
02 -
- Crowding the griddle causes steaming instead of searing, so work in batches if your surface looks too packed
- Pre-slicing all ingredients before you start cooking is nonnegotiable, since everything moves fast once the heat is on
- Let the griddle get properly hot before adding any food, or you will miss out on those caramelized edges
03 -
- Slice your beef when it is partially frozen, it will cut cleanly into thin, even strips that cook uniformly
- A few drops of liquid smoke in the sauce amplify the outdoor griddled flavor if cooking indoors