Blackstone Cowboy Stir Fry (Print Version)

Hearty beef and vegetable stir fry with bold spices, seared on a Blackstone griddle for a smoky, caramelized finish.

# 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

# Preparation Steps:

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 - Spread the marinated beef on the griddle. 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 -
  • The beef gets this incredible crust while staying tender inside, thanks to the high heat and generous surface area
  • You can cook everything in batches but keep it all on the griddle, meaning minimal cleanup and maximum flavor crosscontamination
  • The sauce caramelizes beautifully on the hot surface creating those sticky, sweet spots everyone fights over
02 -
  • Don't overcrowd the griddle when cooking the beef or it will steam instead of sear. Work in batches if necessary.
  • Parboiling the potatoes ahead of time is nonnegotiable unless you want burnt outsides and raw centers.
  • Let the griddle get fully hot before adding ingredients. That sizzle is what creates the restaurant quality crust.
03 -
  • Cut all your vegetables before starting the griddle. Once cooking begins, everything happens fast.
  • Keep a spray bottle of water handy to tame any flare ups from dripping fat on the griddle surface.

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