Blackstone Cowboy Stir Fry (Printable Version)

Hearty skillet meal with beef, vegetables, and smoky seasonings cooked on a griddle for caramelized perfection.

# 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

→ 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

# 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.
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.
07 - Combine steak and vegetables. Pour the sauce over everything and toss well to coat.
08 - Add butter and mix until melted and glossy.
09 - Remove from heat, sprinkle with green onions and herbs. Serve hot.

# Expert Advice:

01 -
  • The high heat creates those restaurant quality char marks and caramelization in minutes
  • Everything cooks on one surface so cleanup is practically nonexistent
  • The sauce hits sweet, smoky, and savory notes that make everyone ask for seconds
02 -
  • Do not overcrowd the griddle or everything will steam instead of sear
  • Let the meat rest for 5 minutes after slicing if you have time for better tenderness
  • The sauce will thicken quickly once it hits the hot griddle so work fast when tossing
03 -
  • Preheat your griddle for at least 10 minutes before starting for the best sear
  • Keep all ingredients prepped and near the cooking surface before you turn on the heat
  • A splash of liquid smoke in the sauce mimics outdoor charcoal flavor if cooking indoors

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