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Blackstone Cowboy Stir Fry

Blackstone cowboy stir fry with steak strips, colorful peppers, onions, and corn in a savory soy–BBQ sauce. Quick griddle cooking gives the vegetables a tender bite while the steak stays seared and juicy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American-Asian Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Cowboy Stir Fry
  • 1.5 lb sirloin steak, sliced thin
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 cup corn kernels
  • 3 tbsp oil
  • 0.25 cup soy sauce
  • 2 tbsp BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 4 clove garlic, minced
  • 0.5 Salt and pepper to taste
  • 0.25 cup Green onions for garnish

Equipment

  • 1 griddle

Method
 

Griddle and sear the steak
  1. Heat the Blackstone griddle to high heat and add the oil. Wait until the oil is shimmering before cooking.
  2. Season the sirloin steak with salt and pepper, then cook for 3-4 minutes until seared and browned, and set aside. Keep the pieces in a single layer for better browning.
Stir-fry the vegetables and build the sauce
  1. Add the bell peppers and onion to the griddle and cook for 5-6 minutes until softened. Stir occasionally so the vegetables cook evenly.
  2. Add the corn kernels and minced garlic and cook for another 2 minutes. Cook just until fragrant and hot.
  3. Combine the soy sauce, BBQ sauce, Worcestershire sauce, and brown sugar, then pour over the vegetables. Toss to coat so the sauce lightly thickens and clings.
Finish and serve
  1. Return the seared sirloin steak to the griddle, toss everything together for 2-3 minutes, and cook until heated through. Keep stirring for glossy sauce and tender-crisp veg.
  2. Garnish with green onions and serve immediately. Add them at the end to keep their color bright.

Notes

Pro tip: slice the steak thin and keep the griddle hot so you get fast searing instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a hot griddle or skillet until warmed through. Freezing isn’t ideal because peppers and corn can soften further. For a lower-sugar option, use a reduced-sugar BBQ sauce or cut the brown sugar to 1 tbsp.