There’s something deeply satisfying about gathering around a hot griddle on a warm evening, the sound of sizzling veggies and juicy beef filling the air. The aroma wafting through the backyard, the laughter of kids playing nearby, and that unmistakable smell of garlic and ginger caramelizing in sesame oil—it’s more than a meal; it’s a moment.
Our Sizzling Blackstone Stir Fry was born from those very moments. My family first tried it on a camping trip when we brought along our trusty Blackstone griddle, unsure of what we could whip up outdoors. But with a handful of fresh vegetables, thinly sliced beef, and a quick homemade sauce, this stir fry became a campsite sensation.
The beauty of this dish lies in its balance—quick enough for busy weeknights, yet special enough to serve when guests drop in. It’s deeply inspired by traditional Asian stir fry methods, but adapted for the convenience and crowd-feeding capacity of the Blackstone griddle. You’ll love how the sear of high heat locks in flavor while maintaining the crispness of the vegetables.
Whether you’re cooking outdoors with friends or enjoying a cozy dinner on the patio, this stir fry will have everyone coming back for seconds.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in under 30 minutes from prep to plate.
- Versatile: Swap proteins or veggies to match your taste or fridge contents.
- Crowd-Pleaser: The Blackstone griddle can feed a group, making it perfect for gatherings.
- Restaurant-style Sizzle: That authentic stir-fry char without leaving home.
Ingredients
- For the Stir Fry:
- 1 ½ lbs beef sirloin or flank steak, thinly sliced
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half moons
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
- Sesame seeds, for garnish (optional)
- For the Stir Fry Sauce:
- ¼ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
Instructions
Prep the Ingredients
Slice the beef thinly against the grain and toss it with cornstarch. This creates a velvety coating that crisps up beautifully on the griddle. Prep all your veggies and mix your stir fry sauce in a small bowl. Set everything within reach—you’ll need it fast.Heat Up the Blackstone Griddle
Fire up your Blackstone and set it to medium-high heat. Add vegetable oil and let it shimmer.Cook the Beef
Spread the beef in a single layer and let it sear without moving it for 1–2 minutes. Flip and cook another minute until browned and just cooked through. Remove from the griddle and set aside.Stir-Fry the Vegetables
Add a little more oil if needed. Toss in the garlic and ginger first for 30 seconds, then add the broccoli, carrots, bell peppers, and zucchini. Stir constantly until veggies are crisp-tender—about 4–5 minutes.Combine Everything
Return the beef to the griddle. Pour the sauce over everything and toss well to coat. The sauce will bubble and thicken quickly. Stir until everything is glossy and well coated.Finish and Serve
Garnish with green onions and sesame seeds. Serve hot over rice or noodles, or just eat it straight from the griddle with chopsticks for that true stir fry experience.INGREDIENTS YOU’LL NEED:
For the Stir Fry:
- 1 ½ lbs beef sirloin or flank steak, thinly sliced
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half moons
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
- Sesame seeds, for garnish (optional)
- ¼ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
HOW TO MAKE Sizzling Blackstone Stir Fry:
This Sizzling Blackstone Stir Fry comes together in a flash with just a few steps. It’s the kind of dish that rewards prep ahead of time—you want everything ready before the griddle gets hot.
STEP-BY-STEP INSTRUCTIONS:
- Prep the Ingredients
Slice the beef thinly against the grain and toss it with cornstarch. This creates a velvety coating that crisps up beautifully on the griddle. Prep all your veggies and mix your stir fry sauce in a small bowl. Set everything within reach—you’ll need it fast. - Heat Up the Blackstone Griddle
Fire up your Blackstone and set it to medium-high heat. Add vegetable oil and let it shimmer. - Cook the Beef
Spread the beef in a single layer and let it sear without moving it for 1–2 minutes. Flip and cook another minute until browned and just cooked through. Remove from the griddle and set aside.
- Stir-Fry the Vegetables
Add a little more oil if needed. Toss in the garlic and ginger first for 30 seconds, then add the broccoli, carrots, bell peppers, and zucchini. Stir constantly until veggies are crisp-tender—about 4–5 minutes. - Combine Everything
Return the beef to the griddle. Pour the sauce over everything and toss well to coat. The sauce will bubble and thicken quickly. Stir until everything is glossy and well coated. - Finish and Serve
Garnish with green onions and sesame seeds. Serve hot over rice or noodles, or just eat it straight from the griddle with chopsticks for that true stir fry experience.
HELPFUL TIPS:
- Freeze your beef for 30 minutes before slicing to make it easier to cut into thin strips.
- Don’t overcrowd the griddle. If necessary, cook in batches so everything gets a proper sear.
- Want it spicy? Add chili flakes or a dash of sriracha to the sauce.
- Use pre-cut stir fry veggies from the store to save time on a busy weeknight.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stir Fry / Griddle
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
NOTES:
Feel free to switch up the protein with thin-sliced chicken, shrimp, or tofu. This stir fry is as flexible as your pantry allows. Leftover sauce? It makes a great drizzle for grilled vegetables or rice bowls the next day.
NUTRITIONAL INFORMATION:
Per Serving (without rice)
Calories: 340
Protein: 28g
Carbohydrates: 18g
Fat: 18g
Fiber: 3g
Sugar: 5g
Sodium: 850mg
FREQUENTLY ASKED QUESTIONS:
Can I make this without a Blackstone griddle?
Yes! A large cast-iron skillet or wok over high heat works beautifully indoors.
What’s the best beef cut for stir fry?
Flank steak, sirloin, or even skirt steak are excellent choices. Just slice thinly against the grain.
Can I make this ahead of time?
You can prep the sauce, beef, and vegetables ahead of time. Cook just before serving for the best texture.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a skillet or griddle to preserve texture. Not recommended for freezing, as the vegetables may become mushy.
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