Blackstone Cowboy Stir Fry (Printable)
Hearty steak and vegetable medley with smoky Western flavors, cooked on a griddle for charred 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
# How To Make It:
01 - Preheat Blackstone griddle or large skillet over medium-high heat.
02 - Whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, chili powder, black pepper, and salt in a small bowl. Set aside.
03 - Toss sliced steak with 1 tbsp vegetable oil until evenly coated.
04 - Sear beef on 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 griddle. Cook for 5–7 minutes, stirring frequently, until slightly charred but crisp-tender.
06 - Add garlic and cook for 1 minute until fragrant.
07 - Combine steak and vegetables. Pour sauce over everything and toss well to coat evenly.
08 - Add butter and mix until melted and glossy, coating all ingredients.
09 - Remove from heat, sprinkle with green onions and herbs. Serve hot.
# Expert Advice:
01 -
- The high heat creates those beautiful caramelized bits you just cannot get indoors
- Everything comes together in one massive cooking surface so cleanup is practically nonexistent
02 -
- Preheating the griddle properly is nonnegotiable or you will end up steaming instead of searing
- Do not overcrowd the cooking surface or everything will cook in its own juices and lose that charred flavor
03 -
- Slice your beef when it is slightly frozen for cleaner, more uniform cuts
- Let the griddle reheat between batches if you are cooking for a crowd