Blackstone Cowboy Stir Fry Dinner

The first time I saw a cowboy stir fry sizzling across a Blackstone griddle at a backyard cookout, I watched the cook flip seasoned beef and vegetables with these confident, sweeping motions like theyd been doing it forever. That smell of Worcestershire caramelizing with peppers over high heat stuck with me for weeks until I finally had to recreate it in my own backyard.

Last summer my neighbor came over mid-cook and we ended up doubling the recipe on the spot because the aroma was drawing people from three houses down. We stood around the griddle with cold drinks, taking turns tossing ingredients and eating straight from the serving platter while the food was still too hot to properly enjoy.

Ingredients

• Flank steak or sirloin: Slice against the grain into thin strips for maximum tenderness, and marinating while you prep lets the smoked paprika really penetrate the meat
• Baby potatoes: Parboiling these ahead of time means theyll develop that crispy exterior without burning before the inside is fully cooked
• Bell peppers and onions: The red and yellow peppers add sweetness while the onion provides that classic savoriness, both holding up beautifully to high heat
• Worcestershire sauce: This is the secret ingredient that gives the sauce its deep, umami-rich base that you just cannot replicate with anything else
• Snap peas and carrots: These stay crunchy even after the quick stir fry, adding texture contrast to the tender beef and soft potatoes

Instructions

Marinate the beef:

Combine the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder in a large bowl, letting it sit while you prep everything else so the flavors can start working into the meat.

Whisk the sauce:

Mix together the Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, garlic, and cumin until the sugar dissolves completely.

Get the griddle screaming hot:

Preheat your Blackstone over medium-high heat until a drop of water sizzles and dances across the surface.

Crisp the potatoes first:

Add a drizzle of oil and spread the quartered potatoes across the griddle, cooking them for 5 to 6 minutes and turning occasionally until they are golden and nearly cooked through.

Sear the beef:

Spread the marinated beef across the hot griddle and let it sear for 2 to 3 minutes per side until it develops a beautiful brown crust and is just cooked through.

Stir fry the vegetables:

Add all the vegetables except the jalapeño and cook for 3 to 4 minutes, keeping them moving until they are crisp-tender and still vibrant in color.

Bring it all together:

Return the beef and potatoes to the griddle, add the jalapeño if using, pour the sauce over everything, and toss constantly for 2 to 3 minutes until the sauce caramelizes and coats everything beautifully.

Finish and serve:

Serve immediately while everything is still sizzling hot, generously topped with fresh cilantro or parsley and those bright scallions.

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This recipe has become my go-to for feeding a hungry crowd because it is impressive enough for guests but casual enough for a Tuesday night. Something about standing around a hot griddle with people reaching in for seconds makes dinner feel like an event.

Getting That Restaurant Quality Sear

The difference between a good stir fry and a great one comes down to how hot your cooking surface is and how crowded it becomes. When you add ingredients to the griddle, listen for that satisfying sizzle sound, and if things start looking steamy instead of searing, push some ingredients aside to create more direct contact with the metal surface.

Building Better Flavor Layers

The smoked paprika in the beef marinade and the cumin in the sauce create this beautiful smoky backbone that ties everything together. I have learned that adding a tiny pinch of brown sugar to the sauce helps everything caramelize faster and creates those sticky, restaurant-style glaze spots on the beef and vegetables.

Make It Your Own

This cowboy stir fry is incredibly forgiving and welcomes whatever vegetables you have in the crisper drawer. I have thrown in zucchini, corn kernels, even leftover roasted sweet potatoes, and it always turns out delicious as long as you keep the cooking times short so nothing turns to mush.

• Try adding pineapple chunks in the last minute of cooking for a sweet and smoky variation
• A splash of lime juice right before serving brightens all those rich, savory flavors
• Warm corn tortillas on the side turn this into an unforgettable taco night situation

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There is something deeply satisfying about cooking an entire meal on one sizzling surface and watching it transform into something better than the sum of its parts. Hope this becomes a staple in your backyard rotation too.

Recipe Q&A

→ What cut of beef works best for this stir fry?

Flank steak or sirloin cut into thin slices works exceptionally well. Both cuts become tender when cooked quickly over high heat and absorb the smoky marinade beautifully.

→ Can I make this without a Blackstone griddle?

Yes, a large cast iron skillet or stainless steel pan works well. Heat it over medium-high and cook in batches to maintain high heat for proper searing.

→ How do I prevent the vegetables from becoming soggy?

Cook vegetables in stages, starting with potatoes that need more time, then adding quicker-cooking peppers and onions. Keep everything moving to maintain crisp-tender texture.

→ What makes this cowboy-style?

The hearty combination of beef and potatoes, bold spices like smoked paprika and cumin, plus the open-flame griddle cooking method gives this dish its rustic cowboy character.

→ Can I prep components ahead of time?

Absolutely. Slice the beef and vegetables up to a day ahead, storing them separately. Mix the sauce in advance and keep refrigerated until ready to cook.

→ What sides pair well with this stir fry?

Warm flour tortillas, steamed rice, or crusty bread work perfectly. A simple side salad or roasted corn also complements the hearty flavors.