Prep 12 hrs
Cook 20 mins
This is worth every minute it takes!!!You do need to let the meat marinate overnight. Remarkable flavor, with a combination of sweet and spicy. You will serve it again and again! From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook. Enjoy!Prep time includes marinating overnight.
- 1 tablespoon salt
- 2 teaspoons onion powder
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon dried chipotle powder
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 2 tablespoons sugar
- 2 lbs sirloin steaks
- 2 -3 tablespoons olive oil
- 3 cups fresh green beans, sliced into 1/2 inch pieces
- 2 cups fresh corn kernels (about 4 ears)
- 1 julienne red bell pepper
- 1 julienne yellow bell pepper
- 2 fresh jalapeno peppers, seeded and sliced
- 4 fresh serrano chili peppers, sliced
- 1 cup lightly packed whole fresh cilantro leaves, all stems removed
- 1 cup julienne onion
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 2 cups beef stock or 2 cups chicken stock
- 1 (15 ounce) can unsweetened coconut milk
- Day 1: Combine the seasoning mix ingredients in a small bowl.
- In a separate bowl, combine the sugar with 1 tbls plus 1 tsp of the seasoning mix.
- Cut the meat into strips about 1/2 inch thick by 2 inches long.
- Season the meat evenly with the sugar-seasoning mixture and refrigerate in a covered bowl or plastic zipper bag for as long as possible, but at least overnight.
- Day 2: Heat 2 tbsp of the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
- Add just enough of the meat strips to cover the pot bottom in a single layer.
- Cook the meat quickly, stirring constantly, until it is browned on all sides, and remove it from the pot immediately.
- Add the remaining oil if necessary, and cook the remaining meat.
- Add the remaining seasoning mix and all the remaining ingredients except the coconut milk, and then scrape the bottom of the pot vigorously until the brown bits are loosened.
- Cover and cook over high heat for 5 minutes.
- Return the meat to the pot and stir in the coconut milk.
- Bring to a rolling boil, then remove from the heat and serve.
Delicious hot and spicy beef which we had over rice. I wasn't sure what chipotle powder was so I used chili powder instead. I also used a bit less green beans (about 1 1/2 cups) and frozen (thawed) corn kernels, along with cutting down on one serrano chili pepper (using three instead). My dh and ds who love hot and fiery foods loved this dish, but I topped mine with sour cream to cut down the heat a bit. Thanks for sharing this hot and spicy dish.