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Hearty Cowboy Steak & Veggie Stir Fry

A smoky, protein-rich Blackstone cowboy stir fry with seared sirloin, charred corn, black beans, and Southwest spices, ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwest
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin steak or ribeye cut into 1-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • salt and black pepper to taste
  • 2 tablespoons butter or olive oil
  • 1 large bell pepper diced
  • 1 small red onion sliced
  • 1 cup frozen corn charred is best, no need to thaw
  • 1 cup black beans rinsed and drained
  • 2 cloves garlic minced
  • 1 jalapeño seeded and diced, optional
  • 0.5 teaspoon cumin

Equipment

  • Blackstone Griddle or Large Cast Iron Skillet
  • mixing bowl
  • tongs

Method
 

  1. Preheat your Blackstone griddle or large cast iron skillet to medium-high heat. Allow it to heat for at least 3 minutes until you see faint heat rising from the surface.
  2. Toss the steak cubes in a bowl with Worcestershire sauce, smoked paprika, salt, and pepper. Let the seasoning sit on the meat while the griddle finishes heating.
  3. Add 1 tablespoon of oil to the griddle. Spread the steak cubes in a single layer and sear for 2 to 3 minutes without moving them to build a deep crust. Toss and cook for another 2 minutes, then move the steak to the cooler side of the griddle.
  4. Add butter to the hot center of the griddle. Once melted, add the onion, bell pepper, and jalapeño. Cook for 3 to 4 minutes, stirring occasionally, until tender-crisp.
  5. Add the frozen corn and black beans to the veggie mix. Sprinkle with cumin and minced garlic. Stir frequently for 2 to 3 minutes until the corn begins to char slightly and the garlic is fragrant.
  6. Return the steak to the center of the griddle with the vegetables. Fold everything together and cook for 1 minute until the flavors are combined and the steak reaches your desired doneness.
  7. Remove from heat immediately and serve hot on its own, over cilantro lime rice, or tucked into flour tortillas.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet for 2 to 3 minutes to keep the steak tender. Substitutions: Swap sirloin for kielbasa or smoked sausage for a quicker, budget-friendly version. Add a handful of chopped kale in the last 30 seconds for extra greens. Serving: Serve over cilantro lime rice or inside flour tortillas for cowboy tacos. Make-Ahead: Season the steak cubes up to 24 hours ahead and refrigerate for deeper flavor.