Blackstone Cowboy Stir Fry (Printable)

Hearty griddle-cooked beef and vegetable stir fry with bold southwestern spices, ready in 35 minutes.

# What You 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

# Steps:

01 - In a large bowl, toss the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder. Let marinate while preparing vegetables and sauce.
02 - In a separate bowl, whisk together Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, minced garlic, and cumin 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 and return the beef and potatoes to the griddle. Pour the sauce over everything and toss well to coat. 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 -
  • Everything happens on one griddle surface, meaning less cleanup and more time hanging out with your people
  • The beef gets caramelized in spots while vegetables stay crisp, a texture combination that makes every bite interesting
02 -
  • Crowding the griddle drops the temperature fast and leads to steaming instead of searing, so cook in batches if your space is limited
  • The sauce thickens quickly on the hot surface, so have everything ready before you pour it on
03 -
  • Slice your beef when it is slightly frozen, which makes thin, even cuts much easier to achieve
  • Preheat your griddle for at least 10 minutes before starting to ensure even heat across the surface

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