Blackstone Cowboy Stir Fry (Print Version)
Smoky, caramelized beef and vegetables cooked on a griddle with Western-inspired spices. Perfect hearty meal in 30 minutes.
# What You'll 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
# Steps:
01 - Preheat your Blackstone griddle or large skillet over medium-high heat until hot.
02 - In a small bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, chili powder, black pepper, and salt until well combined. Set aside.
03 - Toss sliced steak with 1 tbsp vegetable oil in a bowl until evenly coated.
04 - Place beef on the hot griddle and sear for 2-3 minutes, stirring occasionally until browned on all sides. Push to one side of the griddle.
05 - Add onion, bell pepper, zucchini, mushrooms, corn, and jalapeño to the griddle. Cook for 5-7 minutes, stirring frequently, until vegetables are slightly charred but crisp-tender.
06 - Add minced garlic to the vegetables and cook for 1 minute until fragrant.
07 - Mix steak and vegetables together. Pour the prepared sauce over everything and toss well to coat evenly.
08 - Add butter to the griddle and stir constantly until melted and the mixture becomes glossy.
09 - Remove from heat and sprinkle with green onions and fresh herbs. Serve immediately while hot.
# Expert Tips:
01 -
- The high heat creates an incredible crust on the meat while keeping vegetables crisp tender
- Everything cooks in one gloriously messy spectacular sheet, making cleanup almost too easy
- That smoky flavor from the griddle turns simple ingredients into something that tastes like it came from a restaurant
02 -
- Crowding the griddle lowers the temperature and creates steam instead of that perfect sear we're after
- Letting the meat rest on the hot griddle without constant stirring gives it those restaurant quality caramelized edges
- The butter at the end might seem excessive but it's what transforms this from good to absolutely unforgettable
03 -
- Prep everything before you start cooking once that griddle is hot, things move fast
- A few drops of liquid smoke in the sauce amplify that outdoor cooking flavor even if you're using a skillet indoors