Blackstone Stir Fry Recipe

I’m always looking for ways to make weeknight dinners less complicated, and this Gochujang Sesame Beef is my new favorite solution. When you need a fast and flavorful meal, a stir-fry is often the fastest answer. The Blackstone griddle truly brings a game-changing high heat and large cooking area to your backyard. This blackstone stir fry recipe delivers perfect char on the vegetables and tender beef, all coated in a savory-sweet gochujang sauce that’s ready in minutes. It’s a quick and healthy family meal that’s a step up from typical takeout, ideal for busy nights.

Ingredients

Here’s what you need for a delicious Gochujang Sesame Beef blackstone stir fry recipe that feeds the family:

• Beef: 1 lb (450 g) sirloin or flank steak. Slice thinly against the grain for tender results. This cut cooks quickly on high heat, ideal for stir-frying.
• Broccoli: 9 oz (250 g) broccoli florets. Cut into bite-sized pieces for even cooking on the griddle surface. The high heat helps achieve a slight char while maintaining a crisp texture.
• Red Bell Pepper: 1 large (approx. 200 g) red bell pepper. Deseed and slice into thin strips. Adds sweetness and vibrant color.
• Carrots: 2 medium (approx. 150 g) carrots. Peel and julienne or thinly slice into ribbons. Cutting them thin ensures quick cooking alongside other vegetables.
• Yellow Onion: 1 medium (approx. 150 g) yellow onion. Thinly slice the onion to cook down quickly and add a subtle sweetness to the base.
• Snap Peas: 3.5 oz (100 g) fresh snap peas. Trim off the ends and remove the strings, if necessary. Add these late to keep them bright green and snappy.
• Aromatics: 4 cloves garlic, minced, and 2 cm (0.8 inch) fresh ginger, grated. Divide these between the beef/sauce and the vegetable stir-fry for layers of flavor.
• Cooking Oil: 2 tbsp (30 ml) avocado oil, plus more for the griddle. Avocado oil has a high smoke point, ideal for high-heat cooking on the Blackstone.
• Gochujang Sesame Glaze: 1/4 cup (60 ml) Gochujang (Korean chili paste), 3 tbsp (45 ml) soy sauce (or tamari), 2 tbsp (30 ml) honey (or maple syrup), 1 tbsp (15 ml) rice vinegar, 1 tbsp (15 ml) toasted sesame oil, 1/4 cup (60 ml) water or vegetable broth, 2 tsp (10 ml) cornstarch, 1 minced garlic clove, and 1 cm grated fresh ginger. Whisk thoroughly for a balanced sweet, savory, and spicy sauce. The cornstarch creates a glossy coating. (I’ve made this with both water and broth; broth adds a little more depth.)
• For Serving: Cooked jasmine rice. Prepare the rice ahead so it’s ready to plate immediately. Use dark ceramic bowls to make the vibrant stir-fry pop visually.
• For Garnish: 1 tsp (5 ml) toasted sesame seeds and 2 stalks green onions (scallions), thinly sliced. These add texture, color, and a fresh finish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

This blackstone stir fry recipe is all about high heat and speed. Follow these steps to get dinner on the table in under 30 minutes, perfect for easy dinner ideas on a busy weeknight.

1. Prepare the Glaze: 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 fresh ginger). Whisk these ingredients together until the cornstarch is completely dissolved and the mixture is smooth. Set this sauce aside until ready to use in step 7.
2. Prepare All Ingredients: Slice the beef thinly against the grain; this is critical for tenderness when cooking fast on high heat. Chop all vegetables as directed: cut broccoli into florets, slice bell pepper, julienne carrots, slice onion, and trim snap peas. Mince the remaining 3 cloves of garlic and grate the remaining 1 cm of fresh ginger; keep them separate from the pre-made sauce. I usually chop all my vegetables while my kids are doing homework, so I can just drop them on the hot griddle when I’m ready to cook.
3. Preheat the Griddle: Preheat your Blackstone griddle to medium-high heat (approximately 400-450°F / 200-230°C). Add a thin layer of avocado oil to the surface and allow it to heat up fully until it begins to shimmer slightly. A properly hot surface prevents ingredients from sticking and ensures quick searing.
4. Cook the Beef: Lay the sliced beef in a single layer on the hot griddle surface. Avoid overcrowding the griddle; work in batches if necessary to ensure proper searing. Cook the beef for 2-3 minutes per side until browned and just cooked through, ensuring it doesn’t overcook. Remove the seared beef from the griddle and transfer it to a separate bowl, setting it aside temporarily.
5. Cook Harder Vegetables: Add a little more avocado oil to the griddle if needed. Add the broccoli florets and julienned carrots first. Stir-fry constantly for 3-4 minutes until they become tender-crisp. The goal is to cook the hardest vegetables first, as they require more time on the heat.
6. Add Remaining Vegetables and Aromatics: Add the sliced red bell pepper, yellow onion, snap peas, remaining minced garlic, and grated ginger to the griddle. Stir-fry for another 2-3 minutes, tossing continuously until all vegetables reach a crisp-tender state. The high heat will quickly cook these softer vegetables and release the fragrance of the aromatics.
7. Combine and Sauce: Return the previously cooked beef to the griddle with the vegetables. Stir the Gochujang Sesame Glaze once more, then pour it evenly over the beef and vegetables. Toss quickly for 1-2 minutes until all ingredients are thoroughly coated in the sauce, which will thicken and become glossy almost immediately due to the cornstarch and high heat. If your sauce doesn’t thicken quickly on this blackstone stir fry recipe, ensure the griddle is hot enough and toss continuously.
8. Serve and Garnish: Immediately transfer the hot blackstone stir fry recipe from the griddle over individual servings of warm jasmine rice. Scatter toasted sesame seeds and thinly sliced green onions generously over the top. Serve immediately to enjoy the dish at its peak texture and temperature.

Blackstone Stir Fry Cooking Tips and Technique

Stir-frying on the Blackstone griddle is different than cooking in a wok or skillet. The high heat and flat surface mean ingredients cook very quickly, requiring good preparation and technique for the best results.

• Mise en Place is Key: Since stir-frying on high heat is very fast, ensure all ingredients are prepped, portioned, and ready to go before you light the griddle. This prevents ingredients from overcooking while you’re scrambling to chop vegetables. I always keep all my prepped ingredients in separate bowls right next to the griddle, which makes cooking this **blackstone stir fry recipe** a breeze on busy weeknights.
• Don’t Overcrowd the Griddle: The biggest mistake when cooking a **blackstone stir fry** is trying to cook too much at once. If you crowd the surface, the ingredients will steam instead of sear, resulting in a soggy texture. Cook in batches if necessary for optimal results.
• Control the Heat Zones: Use the Blackstone’s built-in heat zones to your advantage. Keep the heat highest in the center for searing the beef, then move ingredients to slightly cooler zones (edges) if they are cooking too quickly while other ingredients finish.
• Keep the Sauce Separate: To prevent the cornstarch from thickening too soon and potentially burning, keep the sauce off the griddle until the very end. Once you pour it on, toss quickly for just 60-90 seconds to coat everything before removing from the heat.

Customize Your Griddle Stir Fry: Ingredient Swaps and Additions

This **blackstone stir fry recipe** is highly flexible, making it easy to create a different meal every time. Adjust the ingredients to accommodate a high-protein diet or whatever vegetables are on sale this week.

• Protein Substitutions: This specific **blackstone stir fry recipe** works equally well with other proteins. Try thin-sliced chicken breast, shrimp, or firm tofu cubes. Adjust cooking times accordingly; chicken needs to reach 165°F (74°C), while shrimp cooks very quickly in just 2-3 minutes.
• Vegetable Variations: Feel free to swap the vegetables based on what you have in the fridge. Consider adding mushrooms, water chestnuts, baby corn, or sliced cabbage. Adjust cooking times by adding harder vegetables first (carrots, broccoli) and softer vegetables (cabbage, mushrooms) later in the cooking process.
• Gluten-Free Option: For a gluten-free version, use tamari instead of standard soy sauce. Ensure your Gochujang is also labeled gluten-free, as some brands contain wheat.
• Spice Level Adjustment: Gochujang has a moderate kick. If you prefer less spice, reduce the amount of Gochujang to 2 tablespoons and replace the remaining amount with more soy sauce or a sweet chili sauce.

Meal Prep and Storage for Leftovers

For a quick meal prep recipe, you can prepare many components of this stir-fry ahead of time.

• Make-Ahead Prep: To simplify weeknight cooking, prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. Chop all vegetables ahead of time and keep them in separate containers; this reduces active cooking time on the Blackstone to just 10-15 minutes.
• Storing Leftovers: Store leftover stir-fry in an airtight container in the refrigerator for 3-4 days. The sauce may thicken further as it cools.
• Reheating Instructions: The best way to reheat stir-fry without making it soggy is on a hot pan or skillet for a few minutes. Avoid microwaving, as this can overcook the vegetables and change their texture.

FAQs

Q: Can I make this blackstone stir fry recipe with frozen vegetables?

A: Yes, but make sure to thaw and pat them very dry before adding them to the griddle. The excess moisture from frozen vegetables can cause steaming instead of searing, which prevents that lovely char we’re aiming for.

Q: What is Gochujang?

A: Gochujang is a savory, sweet, and spicy Korean fermented chili paste. It adds a deep, complex flavor that’s less sharp than a standard hot sauce. You can find it in most major grocery stores in the international aisle.

Q: Do I need to marinate the beef first?

A: No, in this high-heat application, a quick sear is preferred over marinating. Marinating adds moisture, which can prevent the beef from browning properly on the Blackstone. The sauce added at the end fully coats the meat with flavor.

Q: How can I make sure my vegetables don’t turn out soggy?

A: Two key factors: ensure your griddle is very hot before adding ingredients, and do not overcrowd the surface. The high heat allows the vegetables to char and cook quickly without steaming in their own juices. When testing this **blackstone stir fry recipe**, I’ve found that preheating to the point where water dances on the griddle surface is key to preventing sogginess.

Q: Can I make this in a wok on a stovetop?

A: Absolutely. Follow the same steps, but you may need to cook in smaller batches to ensure high heat and proper searing in the wok. It won’t have quite the same high heat char as a **blackstone stir fry**, but it’s delicious nonetheless.

Q: How to adjust the spice level for kids?

A: Gochujang has some heat. For a kid-friendly version, reduce the Gochujang to 1 tablespoon or omit it entirely and replace it with 1/4 cup sweet chili sauce to maintain a similar sweet-savory profile.

Conclusion

This **blackstone stir fry recipe** is proof that quick dinners don’t have to be boring. The high heat of the griddle perfectly captures the dynamic flavors and textures of a great stir-fry, leaving you with tender beef, crisp vegetables, and a glossy sauce that beats takeout every time. Give this Gochujang Sesame Beef a try this week and elevate your family meal routine. Save this recipe to Pinterest so you can find this amazing stir-fry again when you need a quick dinner idea.

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