Blackstone Cowboy Stir Fry (Print Layout)
Hearty stir fry with beef, peppers, onions, and vegetables cooked on a griddle for smoky, caramelized flavor in 30 minutes.
# 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 (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 - 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 (optional)
# Directions:
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 to coat evenly.
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 until fragrant.
07 - Combine steak and vegetables. Pour the sauce over everything and toss well to coat evenly.
08 - Add butter and mix until melted and glossy. Remove from heat and sprinkle with green onions and herbs. Serve hot.
# Expert Suggestions:
01 -
- The high heat creates those gorgeous charred edges that restaurant griddles achieve
- Everything comes together in one pan, meaning less cleanup and more time with people
02 -
- Overcrowding the griddle will steam your food instead of searing it, so work in batches if necessary
- Let the meat rest for a few minutes after slicing so the juices redistribute and do not end up on your cutting board
03 -
- A few drops of liquid smoke in the sauce adds that extra campfire depth without actual smoke
- Clean your griddle while it is still hot with water and a scraper for the easiest cleanup ever