Spicy Cajun Beef Stir-Fry

Capture the spicy flavour of jambalaya in a fraction of the usual preparation time. Streamline it further by preparing the vegetables while the meat marinates. Serve over hot whole grain rice or couscous.
Yield 4 Servings Prep. Time 15 min Marinating Time 30 min Cooking Time 10 min Total Time 55 min


Here are the following ingredients:

  • 1 can (28 oz/796 mL) diced tomatoes
  • 2 tbsp (30 mL) cornstarch
  • 1 lb (500 g) Beef Inside Round Marinating Stir-fry Strips
  • Vegetable oil cooking spray
  • ½ cup (125 mL) EACH chopped onion, celery and sweet green pepper
  • 2 cloves garlic, minced
  • 1 cup (250 mL) frozen or drained canned corn kernels
  • Salt and fresh ground pepper
  • Chopped fresh parsley
  • Cajun Spice Mix (from scratch or 2 tsp/10 mL purchased Cajun spice)
  • 4½ tsp (22 mL) paprika
  • 1 tbsp (15 mL) EACH dried basil and oregano
  • 1½ tsp (7 mL) dried thyme
  • 1 tsp (5 mL) garlic powder
  • ½ tsp (2 mL) EACH cayenne pepper and ground mace
  • ¼ tsp (1 mL) black pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Stir-fry: Drain tomatoes, collecting juice in sealable freezer bag; set tomatoes aside. Add cornstarch to juice in bag and stir to combine. Add beef strips to bag, massaging with marinade; seal and refrigerate for 30 minutes.

  2. Cajun Spice Mix: Meanwhile, combine paprika, basil, oregano, thyme, garlic powder, cayenne, mace and pepper in a small bowl. Set 2 tsp (10 mL) aside for stir-fry and store remaining in a jar or airtight container for another use. (Makes about ¼ cup/60 mL.)

  3. Drain meat through colander set over bowl, reserving marinade. Heat a large nonstick skillet or wok over medium-high heat and spray with cooking spray. Cook beef strips for 1 minute per side or until just browned. Transfer to bowl.

  4. Add onion, celery, green pepper and garlic to pan; stir-fry for 5 minutes or until almost tender-crisp. Stir in reserved Cajun Spice Mix, reserved marinade, tomatoes, beef and any accumulated juices and corn. Bring to boil; cook, stirring, for 1 to 2 minutes or until sauce is thickened. Remove from heat. Season to taste with salt and pepper. Serve garnished with parsley.