Blackstone Cowboy Stir Fry

Blackstone cowboy stir fry with thin-sliced sirloin, colorful peppers, onions, and sweet corn in a savory soy- BBQ-Worcestershire sauce. Griddle cooking gives the steak a quick sear and keeps the vegetables tender-crisp.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American-Asian Fusion

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Sirloin steak

1.5 lb sirloin steak Sliced thin for fast searing.

Vegetables and aromatics

2 bell peppers Sliced.
1 onion Sliced.
2 cup corn kernels Use fresh or thawed frozen.
4 garlic Minced.
green onions For garnish, sliced.

Sauce and seasonings

3 tbsp oil Use a neutral oil with a high smoke point.
0.25 cup soy sauce About 1/4 cup.
2 tbsp BBQ sauce Sweet-smoky flavor base.
2 tbsp Worcestershire sauce Savory depth.
2 tbsp brown sugar Helps balance the salty sauce.
salt and pepper To taste.

Equipment

1 griddle

Method

Preheat and sear the steak

Heat the Blackstone griddle to high heat and add the oil.
Season the steak with salt and pepper and cook for 3-4 minutes until seared, then set aside.

Stir-fry the vegetables

Add the peppers and onions to the griddle and cook for 5-6 minutes until softened.
Add the corn and garlic, cooking for another 2 minutes.

Sauce, toss, and finish

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

For best griddle results, slice the steak thin and keep ingredients dry so they sear instead of steam. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot skillet or on the griddle until warmed through. Freezing isn’t recommended for best texture. For a lower-sugar option, use a reduced-sugar BBQ sauce while keeping the rest of the sauce the same.