Blackstone Cowboy Stir Fry (Printable Version)

Rustic American-West stir fry with beef and vegetables, seared on a griddle for smoky flavor and crisp-tender texture.

# What You 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

# How to Make It:

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 the sliced steak with 1 tablespoon vegetable oil, coating evenly.
04 - Place the beef on the hot griddle and sear for 2–3 minutes, stirring occasionally until browned on all sides. Push the meat 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 and cook for 1 minute until fragrant.
07 - Combine the steak and vegetables. Pour the sauce over everything and toss well to coat evenly.
08 - Add butter and mix until melted and the stir fry is glossy and well-coated.
09 - Remove from heat and sprinkle with green onions and fresh herbs. Serve hot.

# Expert Tips:

01 -
  • The high heat creates those irresistible charred edges and caramelized bits that make restaurant stir fry so addictive
  • Everything cooks in one giant batch meaning less cleanup and more time with your people
  • The sauce balances sweet smoky and tangy perfectly like it was developed by someone who really understands flavor
02 -
  • Don't overcrowd the griddle or you'll end up steaming instead of searing, which completely changes the texture and flavor
  • Let the griddle get properly hot before adding any ingredients, otherwise you won't get those gorgeous caramelized edges
  • The butter at the end might seem excessive but it's what transforms this from good to absolutely restaurant quality
03 -
  • Prep all your ingredients before starting because once you hit that griddle, everything moves fast
  • Warm your serving platter in the oven or on the griddle so your stir fry stays piping hot longer

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