Go Back

Blackstone Cowboy Stir Fry

Blackstone cowboy stir fry with steak strips and colorful peppers, onions, and corn cooked fast on a griddle. Sear the sirloin, soften the vegetables, then toss everything in a savory soy-BBQ-Worcestershire sauce with a touch of brown sugar.
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
  

Sirloin steak
  • 1.5 lb sirloin steak, sliced thin
Vegetables
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 cup corn kernels
  • 4 clove garlic, minced
  • 0.5 cup green onions for garnish
Sauce and seasonings
  • 3 tbsp oil
  • 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
  1. Heat the Blackstone griddle to high heat and add the oil. This keeps the surface hot enough for quick browning.
  2. Season the sliced sirloin with salt and pepper and cook for 3-4 minutes until seared, then set aside. Keep the steak in a single layer so it develops color fast.
Cook the vegetables
  1. Add the bell peppers and onions to the griddle, cooking for 5-6 minutes until softened. Stir occasionally so the edges blister slightly.
  2. Add the corn and garlic, cooking for another 2 minutes. Toss until fragrant and just heated through.
Sauce and toss
  1. Combine the soy sauce, BBQ sauce, Worcestershire sauce, and brown sugar, then pour over the vegetables. Stir immediately to coat and thicken slightly.
  2. Return the steak to the griddle, toss everything together for 2-3 minutes, and garnish with green onions. Cook until the sauce clings to the vegetables and the steak is warmed.

Notes

Tip: Slice the steak thin and cook in batches if your griddle is crowded—space helps sear instead of steam. Store leftovers in the fridge up to 3 days in a covered container; reheat on a hot griddle or skillet until steaming. Freezing is not recommended for best texture. For a lower-sugar option, use a reduced-sugar BBQ sauce and keep the brown sugar the same or reduce to 1 tablespoon.