Home : Chef Paul's Recipes

Sweet Beef and Fresh Chiles

Makes 10 cups

Don't let the fact that the meat marinates overnight discourage you from trying this recipe. The preparation is not hard to do, but it is going to take a little while. The remarkable flavor, with its combination of sweet and spicy will inspire you!

Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.

3 tablespoons + 2 teaspoons Chef Paul Prudhomme's Meat Magic®
2 tablespoons sugar
2 pounds sirloin steak
2-3 tablespoons olive oil
3 cups fresh green beans, sliced into 1½ inch pieces
2 cups fresh corn kernels (about 4 ears)
1 julienne red bell pepper
1 julienne yellow bell pepper
2 fresh jalapeño chile peppers, seeded and sliced
4 fresh serrano chile peppers, sliced
1 cup lightly packed whole fresh cilantro leaves, stems removed
1 cup julienne onions
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 cups beef or chicken stock
1 (15-ounce) can evaporated unsweetened coconut milk
how to prepare

Day 1   In a small bowl, combine the sugar with 1 tablespoon plus 1 teaspoon of Meat Magic®.

Cut the meat into strips about ½ inch wide 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 tablespoons of the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 3 to 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 olive oil if necessary, and cook the remaining meat. 

Add the remaining seasoning mix and all the remaining ingredients except the coconut milk, 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. 

NOTE: Barbecue Magic, Fajita Magic®, or Vegetable Magic® may be subsituted if Meat Magic® is not available.

Copyright© 1995 by Paul Prudhomme

Price: $3.00
Meat Magic® 2oz.
Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

« Back