Blackstone Cowboy Stir Fry (Print Version)

Tender beef, colorful peppers, and baby potatoes tossed with zesty sauce on a sizzling griddle.

# 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

# How to Prepare:

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 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 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.
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 -
  • The smoky char from the griddle gives everything that irresistible campfire flavor without actual camping
  • Its dinner on the table in 35 minutes but tastes like it simmered all afternoon
  • The sauce creates this gorgeous caramelization that makes people ask whats your secret
02 -
  • Crowding the griddle will steam your meat instead of searing it, so work in batches if needed
  • Let the beef rest under foil while you finish the vegetables, or it will lose all those precious juices
  • The sauce thickens fast on the hot griddle, so have everything ready before you pour it
03 -
  • Partially freeze the beef for 20 minutes before slicing to get paper-thin, even pieces
  • Preheat your griddle for at least 10 minutes to ensure even cooking across the entire surface

Go Back