Go Back

Blackstone Cowboy Stir Fry

Blackstone cowboy stir fry with steak strips, colorful peppers, onions, and corn, finished with a savory soy–BBQ sauce. Griddle cooking delivers fast searing and tender vegetables for a hearty beef stir-fry style meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American-Asian Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetables
  • 1.5 lb sirloin steak Slice thin for quick griddle searing.
  • 1 bell peppers Slice into strips.
  • 1 onion Slice into thin strips.
  • 2 cup corn kernels Fresh or frozen work; keep drained if frozen.
  • 3 tbsp oil Use a high-heat oil suitable for griddle cooking.
  • 0.25 cup soy sauce Adds salty umami base for the sauce.
  • 2 tbsp BBQ sauce Provides smoky-sweet cowboy flavor.
  • 2 tbsp Worcestershire sauce Deepens savory notes in the sauce.
  • 2 tbsp brown sugar Balances the sauce with a hint of sweetness.
  • 4 clove garlic Minced.
  • 1 salt and pepper Season to taste during steak searing.
  • 1 green onions for garnish Slice for a fresh finish.

Equipment

  • 1 cast iron skillet

Method
 

Sear steak
  1. Heat the Blackstone griddle to high heat and add the oil. Season the sirloin steak with salt and pepper and cook for 3-4 minutes until seared, then set aside.
Cook peppers, onions, and corn
  1. Add the bell peppers and onion to the griddle and cook for 5-6 minutes until softened. Stir in the corn kernels and garlic and cook for another 2 minutes.
Sauce and finish
  1. Combine the soy sauce, BBQ sauce, Worcestershire sauce, and brown sugar, then pour over the vegetables. Return the steak to the griddle, toss everything together for 2-3 minutes, and garnish with green onions.

Notes

Pro tip: Slice the steak thin and avoid overcrowding so it sears quickly instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot skillet or on the griddle until warmed through. Freezing is not recommended due to texture changes in peppers and corn. For a lower-sugar option, use a reduced-sugar BBQ sauce and decrease brown sugar by half.