Blackstone Cowboy Stir Fry (Printable version)
Hearty Blackstone stir fry with smoky caramelized beef and vegetables
# Ingredient list:
→ 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 - 1/2 tsp chili powder
15 - 1/2 tsp black pepper
16 - 1/4 tsp kosher salt
17 - 2 tbsp unsalted butter
→ Finish & Garnish
18 - 2 green onions, sliced
19 - Fresh cilantro or parsley, chopped
# Directions:
01 - Preheat Blackstone griddle or large skillet over medium-high heat.
02 - Whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, chili powder, black pepper, and salt in a small bowl. Set aside.
03 - Toss sliced steak with 1 tablespoon vegetable oil until evenly coated.
04 - Sear beef on hot griddle for 2–3 minutes, stirring occasionally until browned. Push to one side of the griddle.
05 - Add onion, bell pepper, zucchini, mushrooms, corn, and jalapeño to griddle. Cook for 5–7 minutes, stirring frequently, until slightly charred but crisp-tender.
06 - Add minced garlic and cook for 1 minute until fragrant.
07 - Combine steak and vegetables. Pour sauce mixture over everything and toss well to coat evenly.
08 - Add butter and mix until melted and glossy, coating all ingredients.
09 - Remove from heat, sprinkle with green onions and fresh herbs. Serve immediately while hot.
# Expert Tips:
01 -
- The high heat creates restaurant quality char and caramelization in minutes
- Everything cooks on one surface, meaning less cleanup and more time eating
02 -
- Crowding the griddle will steam your food instead of searing it, cook in batches if your surface is small
- Letting the meat get a proper crust before moving it around is the difference between okay and incredible
03 -
- Freeze the beef for 20 minutes before slicing to get paper thin cuts easily
- A few drops of liquid smoke in the sauce amplifies the outdoor cooking flavor