Blackstone Cowboy Stir Fry (Printer-Friendly)

Flavor-packed beef and vegetable stir fry with bold spices, seared to perfection on a griddle for a hearty cowboy-inspired meal.

# 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 - Toss the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder in a large bowl. Let marinate while preparing vegetables and sauce.
02 - Whisk together Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, minced garlic, and cumin in a separate bowl until well combined.
03 - Preheat the Blackstone griddle or large flat-top grill over medium-high heat.
04 - Add a drizzle of oil to the griddle and cook the quartered baby potatoes for 5–6 minutes, turning occasionally, until golden and nearly cooked through. Push to one side.
05 - Add the marinated beef to the griddle, spread it out, and sear for 2–3 minutes per side until browned and just cooked through. Remove and set aside under foil to keep warm.
06 - Add all vegetables except jalapeño to the griddle. Stir fry for 3–4 minutes until crisp-tender.
07 - Add the jalapeño, return the beef and potatoes to the griddle, and pour the sauce over everything. Toss well to coat and cook for 2–3 minutes, stirring frequently, until heated through and caramelized.
08 - Serve hot, garnished with chopped cilantro or parsley and sliced scallions.

# Expert Advice:

01 -
  • The smoky char you get from a flat-top griddle creates restaurant quality flavor in minutes
  • Everything cooks in one surface making cleanup incredibly simple
  • The sauce caramelizes beautifully on the griddle creating those irresistible sticky bits
02 -
  • Crowding the griddle drops the temperature fast, so cook in batches if needed rather than overloading the surface
  • Letting the beef rest for 5 minutes after searing keeps it juicy, but since it gets tossed back in the sauce at the end, you can skip this step
  • The sauce will thicken dramatically in the last minute of cooking, so keep it moving to prevent burning
03 -
  • Preheat your griddle for at least 10 minutes before starting, a properly heated surface is the difference between okay and amazing results
  • Have all ingredients prepped and ready before you turn on the heat because once you start cooking, everything moves fast

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