Cowboy Stirfry 2 - Fajita Edition

A month or so ago, I made a Cowboy Stir fry on the Blackstone Griddle.  I made another batch last night and changed things up a bit.  So this recipe will be known as Cowboy Stir Fry 2!  

Isn't that an appetizing picture?  There are so many great individual ingredients, but when they're all cooked separately and then combined they make a delicious meal you'll be proud to serve your family and friends.

Vegetable oil

1/2 lb. Conecuh sausage, halved lengthwise and then sliced into 1/4" slices

1/2 lb. round streak, cut into small cubes

1/2 lb. boneless/skinless chicken breasts, cut into small cubes

1/4 cup Dale's Marinade

your favorite fajita seasoning

3 cups small diced potatoes**

1 large green bell pepper, diced

1 large red bell pepper, diced

1 large yellow onion, diced

3 cups finely shredded cabbage

1 can Mexicorn, drained

juice of 2 limes

1/4 cup fresh parsley

Pickled sliced jalapenos (optional)

Place the prepared sausage, steak, and chicken into a glass bowl and add the marinade.  Stir to combine and cover the bowl with plastic wrap.  Refrigerate for at least 3 - 4 hours.

When ready to begin cooking, have all your ingredients assembled and ready to go.  Once you start cooking, you'll want everything at hand and ready to place on the griddle.

Preheat the griddle on high for a few minutes until a drop of water sizzles.  

Add a few tablespoons of vegetable oil to the griddle and using a large metal spatula, spread the oil over the top of the griddle.  

Add the meat, including the marinade, to the griddle and spread it into a single layer.  Lower the heat to medium.

Let the proteins cook for a few minutes and then begin to flip the meats over and over until they begin to cook and brown.  With the pieces cut into their bite sized shapes, it won't take very long.  Lower the heat on one side of the griddle to low and move the proteins to that side of the griddle.

Add another tablespoon of oil to the griddle, spread it out, and add the potatoes.  Sprinkle with a teaspoon or so of the fajita seasoning and toss to combine.  **I used frozen diced hash brown potatoes which I had thawed.  I found they cooked much faster than the raw potato I had used in the last recipe.

When they begin to brown, move them to the opposite side of the griddle and let them continue to cook.  Toss them occasionally to keep the browning even.

Spread another tablespoon of oil on the griddle and add the peppers and onions.  Sprinkle with fajita seasoning and let the vegetables begin to brown and soften....flip them repeatedly so they will cook evenly.  

Now it's time for the cabbage.  Move the vegetables over next to the potatoes and add oil to the griddle and then the shredded cabbage.  Again, season with the fajita seasoning and toss to coat.  The cabbage won't take long to cook.  As it begins to soften, mix it in with the peppers and onions.  

Here's where it gets fun.  Slowly, using two metal spatulas, bring in a little of the potatoes and a little of the proteins, continuing to toss everything together until all combined.  

Last, but not least, add in the Mexicorn and give another shake or two of fajita seasoning.  

Turn off the heat, give everything another toss together and add the lime juice over the top of all the goodness on the griddle.  

Carefully, place everything onto a sheet pan and bring inside to your serving platter.  Transfer the stir fry to the serving platter and top with the parsley.

Serve immediately with pickled jalapenos on the side for those who want to add a little zip!