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blackstone stir fry recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: general
Description
This quick and easy stir-fry recipe uses high heat from a Blackstone griddle to deliver tender beef and crisp vegetables coated in a savory-sweet gochujang sauce, perfect for a fast weeknight meal.
Ingredients
- 1 lb sirloin or flank steak, thinly sliced
- 9 oz broccoli florets
- 1 large red bell pepper, sliced into strips
- 2 medium carrots, julienned or thinly sliced
- 1 medium yellow onion, thinly sliced
- 3.5 oz snap peas, trimmed
- 4 cloves garlic, minced, divided
- 2 cm fresh ginger, grated, divided
- 2 tbsp avocado oil, plus more for cooking
- 1/4 cup gochujang (Korean chili paste)
- 3 tbsp soy sauce (or tamari)
- 2 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/4 cup water or vegetable broth
- 2 tsp cornstarch
- Cooked jasmine rice, for serving
- 1 tsp toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Prepare Glaze Sauce: In a small bowl, combine all glaze ingredients (gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, water or broth, cornstarch, 1 minced garlic clove, and 1 cm grated ginger). Whisk until smooth and set aside.
- Prep Beef and Vegetables: Slice the beef thinly against the grain. Prepare all vegetables as directed: chop broccoli florets, slice bell pepper, julienne carrots, slice onion, and trim snap peas. Mince remaining garlic cloves and grate remaining ginger.
- Preheat Griddle Surface: Preheat the griddle to medium-high heat (approximately 400-450°F). Add a thin layer of avocado oil and allow it to heat up fully until shimmering.
- Sear Beef in Batches: Lay the sliced beef in a single layer on the hot griddle. Avoid overcrowding. Cook for 2-3 minutes per side until browned, then remove to a separate bowl.
- Cook Hard Vegetables: Add a little more avocado oil to the griddle if needed. Add the broccoli florets and julienned carrots. Stir-fry constantly for 3-4 minutes until they are tender-crisp.
- Add Soft Vegetables and Aromatics: Add the sliced red bell pepper, yellow onion, snap peas, remaining minced garlic, and grated ginger. Continue to stir-fry for 2-3 minutes until all vegetables reach a crisp-tender state.
- Combine Beef and Sauce: Return the cooked beef to the griddle with the vegetables. Stir the prepared glaze again and pour it evenly over the ingredients. Toss quickly for 1-2 minutes until everything is thoroughly coated in the sauce, which will thicken and become glossy.
- Garnish and Serve Immediately: Transfer the hot stir-fry over individual servings of warm jasmine rice. Garnish with toasted sesame seeds and sliced green onions before serving immediately.
Notes
For best results, make sure all ingredients are prepped before starting the high-heat cooking process. Avoid overcrowding the griddle; cook in batches if necessary to prevent steaming. Keep the sauce separate until the end to ensure proper thickening and avoid burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: griddling
- Cuisine: korean-american
Nutrition
- Serving Size: 1 serving
- Calories: 420 calories
- Sugar: 10g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg