Blackstone Cowboy Stir Fry Dinner

The first time my cousin brought his Blackstone to a backyard cookout, I was skeptical about stir fry on an outdoor griddle. But watching those ingredients dance across that hot surface, hearing the sizzle and pop, catching those smoky wafts of Worcestershire and cumin, I was sold by the first bite.

Last summer we made this for my dad's birthday, everyone gathering round the griddle with plates in hand, grabbing bites right off the cooking surface. The way the beef juices mingle with the Worcestershire sauce and those sweet peppers create this incredible sticky glaze that had people going back for thirds.

Ingredients

• Flank steak, thinly sliced: Cut against the grain and keep those strips thin so they soak up the marinade and cook quickly without getting tough
• Olive oil: Helps the spices cling to the meat and prevents sticking on the griddle surface
• Smoked paprika and garlic powder: This combination gives the beef a smoky depth that stands up to the bold sauce
• Red and yellow bell peppers: The sweetness balances the salty sauce and adds gorgeous color to the final dish
• Baby potatoes, parboiled: These become golden and crispy on the outside while staying creamy inside, like little flavor pillows
• Worcestershire sauce: The backbone of the whole dish, bringing that savory umami punch
• Brown sugar and apple cider vinegar: Creates that perfect sweet and tangy glaze that coats everything
• Fresh cilantro and scallions: Scatter these on top right before serving for a bright pop of freshness

Instructions

Marinate the beef:

Toss those thin beef slices with olive oil, salt, pepper, smoked paprika and garlic powder until well coated. Let it sit while you prep everything else so the flavors can really penetrate the meat.

Whisk up the sauce:

Combine the Worcestershire, soy sauce, brown sugar, apple cider vinegar, minced garlic and cumin in a bowl until the sugar dissolves completely.

Crisp the potatoes:

Get your griddle ripping hot over medium-high heat, drizzle some oil, and spread those parboiled potato quarters in a single layer. Let them go for 5 to 6 minutes, turning occasionally, until they are golden and nearly cooked through.

Sear the beef:

Push the potatoes to the side and lay the seasoned beef on the hot surface. Spread it out so each piece makes contact with the griddle and sear for 2 to 3 minutes per side until browned and just cooked through.

Stir fry the vegetables:

Toss all the vegetables except the jalapeño onto the griddle and keep them moving for 3 to 4 minutes until they are crisp-tender and starting to char in spots.

Bring it all together:

Add the jalapeño if you are using it, then return the beef and potatoes to the mix. Pour that sauce over everything and toss well to coat. Cook for 2 to 3 minutes more until everything is heated through and the sauce has caramelized.

Pin Recipe

My friend Mark accidentally skipped parboiling the potatoes once and we ended up with undercooked spuds in the middle of this otherwise perfect meal. Now we always boil them first and the difference is night and day, those potatoes become the best part of the dish.

Getting the Right Sear

That beautiful crust on the beef comes from letting it rest undisturbed on the hot griddle for those first couple minutes. Resist the urge to keep flipping and moving it around, let the heat do its work and you will be rewarded with incredible flavor and texture.

Vegetable Timing

Dense vegetables like carrots and potatoes need more time while snap peas and peppers cook quickly. Adding them in stages ensures everything ends up perfectly done instead of having some raw and some mushy.

Serving Suggestions

We love wrapping this in warm flour tortillas for an epic cowboy-style fajita situation. It also works beautifully over steamed white rice or even stuffed into baked potatoes for a serious comfort food upgrade.

• Warm some tortillas on the griddle right after you finish cooking for a complete meal
• Squeeze fresh lime over everything right before serving to brighten all those rich flavors
• Have extra hot sauce on hand for the spice lovers at your table

Pin Recipe

There is something primal and satisfying about cooking this way, big flavors and feeding people well. Fire up that griddle and gather your crew.

Recipe FAQs

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

Flank steak or sirloin sliced thinly against the grain works best. Both cuts become tender when seared quickly over high heat on the griddle.

→ Can I make this without a Blackstone griddle?

Yes, use a large flat-top grill, cast iron skillet, or wok over high heat. You may need to cook in batches to maintain proper searing temperature.

→ How do I prevent the vegetables from becoming mushy?

Stir fry vegetables for just 3-4 minutes until crisp-tender. Avoid overcrowding the griddle and keep them moving to maintain their texture and vibrant color.

→ What can I substitute for the baby potatoes?

You can use regular potatoes diced into 1-inch pieces, sweet potato cubes, or omit potatoes entirely for a lighter version with more vegetables.

→ How spicy is this cowboy stir fry?

The base version has mild heat from black pepper and spices. Add sliced jalapeño as suggested in the ingredients, or increase with red pepper flakes or hot sauce to taste.

→ Can I prep this ahead of time?

Slice the beef and vegetables up to 24 hours ahead. Store separately in airtight containers in the refrigerator. The sauce can be whisked together and stored for up to 3 days.