Blackstone Cowboy Stir Fry Dinner (Printable)
Flavor-packed beef and vegetable stir fry with bold spices, seared to perfection on a Blackstone griddle.
# 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 - In a large bowl, toss the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder. Set aside to 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 smooth and well combined.
03 - Preheat the Blackstone griddle or large flat-top grill over medium-high heat until evenly hot.
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 of the griddle.
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 and lightly charred.
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 in spots.
08 - Serve hot, garnished with chopped cilantro or parsley and sliced scallions.
# Expert Advice:
01 -
- Everything cooks on one surface at once, meaning less cleanup and more time enjoying the food
- The combination of tender beef, crisp vegetables, and that smoky caramelized sauce creates layers of flavor that feel restaurant quality but come together in under 40 minutes
02 -
- Overcrowding the griddle is the fastest way to end up with steamed instead of seared food, so cook in batches if your surface looks crowded
- Letting the beef rest under foil for even a few minutes after searing makes a noticeable difference in juiciness
03 -
- Freezing your flank steak for 30 minutes before slicing makes cutting those thin, even strips remarkably easier
- If your vegetables release too much liquid and start steaming instead of searing, scoop them to a plate briefly and let the griddle heat back up before returning them