Name: Blackstone Cowboy Stir Fry: 6 Hearty Steps to Flavor
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 lbs sirloin, flank, or skirt steak, thinly sliced; 1 lb smoked beef sausage or beef Polish sausage, sliced (optional alternative protein); 2 tbsp olive oil (for marinating steak); 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp black pepper, freshly ground; 1/4 tsp cayenne pepper (optional); 2 lbs russet or Yukon Gold potatoes, peeled, diced 1/2-inch; 2 tbsp olive oil (for cooking potatoes); 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 tsp garlic powder; 1/4 tsp dried rosemary or thyme (optional); 1 large yellow onion, thinly sliced; 2 bell peppers (red/yellow/orange), sliced; 1 cup frozen corn kernels; 1 cup fresh mushrooms, sliced; 1/2 cup fresh green beans, trimmed, halved; 2 tbsp olive oil (for cooking vegetables); Salt to taste; Black pepper to taste; 1/4 cup low-sodium soy sauce (or tamari); 2 tbsp brown sugar, lightly packed; 1 tbsp rice vinegar; 1 tbsp sriracha or hot sauce (adjust to heat preference); 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated (optional)

Description

An easy, delicious, and hearty Blackstone griddle recipe combining savory beef, crisp-tender vegetables, and crispy potatoes with a unique smoky char.

Ingredients

Scale

2 lbs sirloin, flank, or skirt steak, thinly sliced
1 lb smoked beef sausage or beef Polish sausage, sliced (optional alternative protein)
2 tbsp olive oil (for marinating steak)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper, freshly ground
1/4 tsp cayenne pepper (optional)
2 lbs russet or Yukon Gold potatoes, peeled, diced 1/2-inch
2 tbsp olive oil (for cooking potatoes)
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp garlic powder
1/4 tsp dried rosemary or thyme (optional)
1 large yellow onion, thinly sliced
2 bell peppers (red/yellow/orange), sliced
1 cup frozen corn kernels
1 cup fresh mushrooms, sliced
1/2 cup fresh green beans, trimmed, halved
2 tbsp olive oil (for cooking vegetables)
Salt to taste
Black pepper to taste
1/4 cup low-sodium soy sauce (or tamari)
2 tbsp brown sugar, lightly packed
1 tbsp rice vinegar
1 tbsp sriracha or hot sauce (adjust to heat preference)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional)
2 tbsp water or beef broth
Fresh parsley or cilantro, chopped (for garnish)
1/4 cup crispy fried onions (optional topping)

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Instructions

Combine thinly sliced steak strips with 2 tbsp olive oil, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (optional). Mix well and marinate for 30 minutes at room temperature, or up to 4 hours in the refrigerator (bring to room temp before cooking).
Peel and dice 2 lbs russet or Yukon Gold potatoes into uniform 1/2-inch cubes. (Optional: par-boil for 5-7 minutes, drain, and air dry for crispier results.) Toss potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp dried rosemary or thyme (optional).
Thinly slice 1 large yellow onion and 2 bell peppers. Slice 1 cup fresh mushrooms. Trim and halve 1/2 cup fresh green beans. Keep 1 cup frozen corn kernels ready. Have all vegetables prepped and ready.
In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp sriracha (optional), 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated fresh ginger (optional), and 2 tbsp water or beef broth. Stir until brown sugar is dissolved. Taste and adjust as needed.
Clean and oil your Blackstone griddle. Turn all burners to medium-high heat and preheat for 10-15 minutes until the surface is consistently hot.
Drizzle 1 tbsp olive oil onto one hot griddle section. Spread seasoned diced potatoes evenly. Cook for 15-20 minutes, flipping occasionally, until golden-brown, crispy, and fork-tender. Move to a cooler zone of the griddle to keep warm.
Clear a hot griddle section and add 1 tbsp olive oil if needed. Spread marinated steak strips (or sliced beef sausage, if using) in a single layer. Sear for 2-3 minutes per side until a crust forms and it reaches desired doneness. Move to the warming zone.
Add 2 tbsp olive oil to a fresh, hot griddle section. Sauté sliced onions and bell peppers for 5-7 minutes. Add sliced mushrooms, green beans, and frozen corn. Cook for another 5-8 minutes until tender-crisp. Season with salt and pepper.
Push all cooked components (potatoes, steak, vegetables) to the griddle center. Create a well, pour in whisked stir fry sauce. Let it heat for 30 seconds. Quickly toss all ingredients together for 1-2 minutes until thoroughly coated and heated through.
Serve hot, garnished with fresh parsley or cilantro, and crispy fried onions (optional).

Notes

This recipe is suitable for busy weeknights or relaxed weekend gatherings.
Use a variety of vegetables based on your preference.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 6g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg