Ingredients

Directions

1. Cajun Spice Mix: Combine paprika, basil, oregano, thyme, garlic powder, cayenne pepper, mace and pepper in a glass jar or small bowl. Set 2 tsp (10 mL) aside for stir-fry and store remaining in an airtight container for up to 6 months. (Makes about 3 tbsp/45 mL). 2. Combine reserved tomato juice and cornstarch in large sealable freezer bag. Add beef strip, massaging marinade into meat; seal bag and refrigerate for 15 to 30 minutes. 3. Drain meat through colander set over bowl, reserving marinade. Cook beef strips over medium heat in hot lightly oiled nonstick skillet for 1 minute per side, or until browned but still pink inside. Transfer meat to clean bowl. 4. Add onion, celery, green pepper and garlic to skillet; stir-fry for 3 to 5 minutes or until almost tender-crisp. Stir in the 2 tsp (10 mL) prepared Cajun Spice Mix. Return beef to skillet along with any accumulated juices, reserved marinade, tomatoes and corn. Bring to boil; cook, stirring for 1 to 2 minutes or until sauce is bubbly and thickened slightly. Season with salt and pepper to taste, if desired. Serve over hot couscous and garnish with parsley, if desired.

How to Cook It

Stir-fry

Cuts Used in This Recipe

Hip

Stir-Fried Cajun Beef with Couscous

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stir Fry Strips

Top Sirloin Cap Stir-Fry Strips

Bottom Sirloin Tri-Tip Stir-Fry Strips