Save This hearty cowboy-style stir fry brings together tender marinated beef, colorful bell peppers, crisp snap peas, and baby potatoes all seared to perfection on a Blackstone griddle. The beef gets coated in smoked paprika and garlic powder before hitting the hot surface, while vegetables develop that perfect crisp-tender texture. A rich sauce blending Worcestershire, soy sauce, brown sugar, and cumin ties everything together with savory depth. Ready in just 35 minutes, this one-pan meal serves four hungry cowboys and pairs beautifully with warm tortillas or steamed rice.
The first time I made this on my brother's Blackstone, I was skeptical about how everything would cook together. One bite of that smoky beef with those charred vegetables changed my entire perspective on outdoor cooking. Now it's the most requested meal whenever we host backyard gatherings.
Last summer my neighbor smelled the Worcestershire and spices wafting through the fence and wandered over with a plate. That spontaneous dinner turned into a monthly griddle tradition with three other families now.
Ingredients
- Flank steak: Thinly slicing against the grain makes every bite tender and quick-cooking
- Olive oil: Helps the spices cling and prevents sticking on the hot griddle
- Smoked paprika: This creates that authentic smoky depth without hours of smoking
- Baby potatoes: Parboiling them first means they finish perfectly alongside the quick-cooking beef
- Bell peppers: Red and yellow peppers add sweetness and vibrant color to the mix
- Worcestershire sauce: The secret ingredient that adds umami and that classic steakhouse flavor
- Brown sugar: Balances the salty elements and helps create those gorgeous caramelized spots
- Fresh cilantro: Adds a bright, herbal finish that cuts through the rich flavors
Instructions
- Season the beef:
- Toss the sliced steak with olive oil and spices until evenly coated. Let it sit while you prep everything else so the flavors really penetrate the meat.
- Mix the sauce:
- Whisk together Worcestershire, soy sauce, brown sugar, vinegar, garlic, and cumin until the sugar dissolves completely.
- Heat things up:
- Get your griddle screaming hot over medium-high heat. You should hear that satisfying sizzle when ingredients hit the surface.
- Crisp the potatoes:
- Cook the parboiled potatoes in oil for 5 to 6 minutes until golden. Push them to the cooler side to finish while you cook the beef.
- Sear the beef:
- Spread the meat in a single layer and let it develop a dark crust before flipping. Cook just 2 to 3 minutes per side then remove under foil.
- Char the vegetables:
- Toss the peppers, onions, snap peas, and carrots on the hot griddle. Stir fry until they're crisp-tender with some nice charred edges.
- Finish and serve:
- Pile into bowls and top generously with fresh cilantro and scallions while everything is still steaming hot.
Save My dad who usually complains about one-pot meals went back for thirds. Something about that combination of smoky beef and sweet peppers just hits different when cooked outdoors.
Getting The Right Sear
Pat your beef completely dry before seasoning. Any moisture on the surface creates steam instead of that beautiful crust we're after. Also resist the urge to move the meat around once it hits the griddle.
Vegetable Timing Matters
I learned the hard way that adding everything at once leaves you with mushy peppers and raw potatoes. Start with the potatoes, then beef, then quick-cooking vegetables to keep textures perfect.
Make It Your Own
This recipe welcomes whatever vegetables you have in the crisper drawer. Zucchini, corn, or even broccoli work beautifully here.
- Swap steak for chicken thighs or shrimp
- Add pineapple chunks for sweetness
- Crush extra red pepper flakes if you love heat
Save There's something uniquely satisfying about cooking a massive meal on one surface and serving it straight to waiting plates. No passing through the kitchen, just good food and great company.
Recipe Questions & Answers
- → What cut of beef works best for this stir fry?
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Flank steak or sirloin sliced thinly against the grain works exceptionally well. Both cuts become tender when cooked quickly over high heat and absorb the marinade beautifully.
- → Can I make this without a Blackstone griddle?
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A large flat-top grill, cast iron skillet, or wok works perfectly. The key is maintaining high heat to achieve that signature sear on the beef and vegetables.
- → How do I prevent the beef from becoming tough?
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Slice the beef thinly against the grain and avoid overcooking. Sear for just 2-3 minutes per side until browned but still slightly pink in the center.
- → What vegetables can I substitute?
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Broccoli florets, zucchini slices, mushrooms, or corn kernels all work wonderfully. Adjust cooking times based on vegetable hardness.
- → Is this dish spicy?
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The base stir fry has mild heat from the spices. Add jalapeño slices or chipotle powder if you prefer more kick in your cowboy dinner.
- → Can I prepare components ahead of time?
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Slice vegetables and mix the sauce up to 24 hours in advance. Marinate the beef for 2-4 hours before cooking for maximum flavor penetration.
