Stir-Fried Cajun Beef with Couscous

This recipe captures the spicy flavour of jambalaya in a fraction of the usual preparation time. You can buy Cajun spice or make your own in minutes using the recipe here.
Yield 4 Servings Prep. Time 15 min Marinating Time 15 min Cooking Time 10 min Total Time 40 min


Here are the following ingredients:

  • 4 tsp (20 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) pepper
  • 1 can (28 oz/796 mL) diced tomatoes, drained and juice reserved
  • 2 tbsp (30 mL) cornstarch
  • 1 lb (500 g) Beef Stir-Fry Strips
  • Vegetable oil
  • ½ cup (125 mL) EACH chopped onion, sliced celery and chopped sweet green pepper
  • 2 cloves garlic, minced
  • 1 cup (250 mL) corn kernels, frozen, thawed or drained canned
  • Salt and pepper
  • Hot prepared couscous
  • Fresh thyme sprigs or chopped fresh parsley (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.