Blackstone Cowboy Stir Fry Dinner (Print Version)
Hearty beef and vegetable stir fry with bold spices, cooked on a Blackstone griddle for smoky flavor.
# 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:
01 - Toss the sliced beef with olive oil, salt, pepper, smoked paprika, and garlic powder in a large bowl. 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 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.
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.
08 - Serve hot, garnished with chopped cilantro or parsley and sliced scallions.
# Expert Advice:
01 -
- Everything happens on one cooking surface so cleanup is practically nonexistent and you feel like a restaurant line cook
- The combination of tender beef with crisp vegetables and that smoky caramelized sauce hits every craveable flavor profile
02 -
- Do not overcrowd the griddle or you will steam the meat instead of searing it, so work in batches if necessary
- Letting the sauce reduce and caramelized in those final minutes is what transforms this from good to absolutely incredible
03 -
- Slice your beef when it is partially frozen, it will cut more cleanly and uniformly
- Prep all ingredients before turning on the griddle because once you start cooking everything moves very fast