Blackstone Cowboy Stir Fry

Blackstone cowboy stir fry with steak strips, colorful peppers, onions, and corn cooked on a hot griddle and tossed in a savory soy-BBQ sauce. Thin-sliced sirloin sears fast, then everything comes together with glossy sauce for a hearty beef stir-fry meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American-Asian Fusion

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Beef and vegetables

1.5 lb sirloin steak
2 bell peppers
1 onion
2 cup corn kernels
3 tbsp oil
1 clove garlic minced
0.25 green onions for garnish

Cowboy stir-fry sauce

0.25 cup soy sauce
2 tbsp BBQ sauce
2 tbsp Worcestershire sauce
2 tbsp brown sugar
salt and pepper to taste

Equipment

1 Blackstone griddle

Method

Sear the steak

Heat a Blackstone griddle to high heat and add the oil, until it shimmers. Season the thin-sliced sirloin with salt and pepper, then cook for 3-4 minutes until seared and browned, and set aside.

Cook the vegetables

Add the sliced bell peppers and onions to the griddle and cook for 5-6 minutes until softened and slightly browned at the edges. Stir in the corn kernels and minced garlic, then cook for 2 minutes until fragrant and heated through.

Build and toss with sauce

Combine the soy sauce, BBQ sauce, Worcestershire sauce, and brown sugar, then pour the mixture over the vegetables. Return the seared steak to the griddle and toss everything together for 2-3 minutes until coated and glossy, then garnish with green onions.

Notes

Pro tip: keep the steak strips thin and dry for faster searing—overcrowding the griddle lowers browning. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or on the griddle until warmed through. Freezing isn’t recommended for best pepper and corn texture. For a lower-sugar option, use reduced-sugar BBQ sauce while keeping the brown sugar to maintain the sauce thickness.