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Blackstone Cowboy Stir Fry

Blackstone cowboy stir fry with steak strips, colorful peppers, onions, and corn cooked directly on a griddle. Searing time-locks the beef, then quick stir-fry tosses everything in a savory soy-BBQ-Worcestershire sauce.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1.5 lb sirloin steak, sliced thin
bell peppers
  • 2 bell peppers, sliced
onion
  • 1 onion, sliced
corn kernels
  • 2 cup corn kernels
oil
  • 3 tbsp oil
soy sauce
  • 0.25 cup soy sauce
BBQ sauce
  • 2 tbsp BBQ sauce
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
brown sugar
  • 2 tbsp brown sugar
garlic
  • 4 cloves garlic, minced
salt
  • 1 Salt to taste
pepper
  • 1 pepper to taste
green onions
  • 1 green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Griddle and cook the steak
  1. Heat Blackstone griddle to high heat and add oil. Let the surface heat up until the oil shimmers.
  2. Season steak with salt and pepper and cook for 3-4 minutes until seared, then set aside. Look for browned edges and a quick crust on the strips.
Stir-fry the vegetables and build the sauce
  1. Add peppers and onions to griddle, cooking for 5-6 minutes until softened. Stir occasionally so they blister lightly.
  2. Add corn and garlic, cooking for another 2 minutes. Watch for fragrant garlic and hot, lightly toasty corn.
  3. Combine soy sauce, BBQ sauce, Worcestershire sauce, and brown sugar, then pour over vegetables. Stir to dissolve the sugar and coat everything evenly.
Finish and garnish
  1. Return steak to griddle, toss everything together for 2-3 minutes, and keep moving. Cook until the steak is warmed through and the sauce looks glossy.
  2. Garnish with green onions. Serve immediately while vegetables are vibrant.

Notes

For best texture, keep the steak strips in a single layer during the 3–4 minute sear. Store leftovers in the refrigerator up to 3 days; reheat in a hot skillet to avoid soggy vegetables. Freezing isn’t recommended for peppers and corn, but the cooked beef mixture can be reheated once from cold. For a lower-sugar option, use a reduced-sugar BBQ sauce while keeping the soy and Worcestershire balance.