Blackstone Cowboy Stir Fry (Printable)

Flavor-packed beef and vegetable medley seared on a griddle with smoky spices

# 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. 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 to 6 minutes, turning occasionally, until golden and nearly cooked through. Push to one side.
05 - Add the marinated beef to the griddle. Spread evenly and sear for 2 to 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 to 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 to 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 you just cannot achieve in a regular skillet
  • Everything cooks in one glorious mess free session with minimal cleanup
  • The sauce caramelizes into something that tastes like it came from a restaurant kitchen
02 -
  • Do not overcrowd the griddle or your beef will steam instead of sear
  • Have all ingredients prepped before you start cooking because everything moves fast once the griddle is hot
  • The sauce will thicken quickly in the heat so toss immediately after pouring
03 -
  • Slice your beef when it is slightly frozen for cleaner easier cuts
  • Keep a spray bottle of water handy to tame any flare ups from the oil

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