Get ready to tantalize your taste buds with a mouthwatering Cajun-inspired dish that will transport you straight to the heart of Louisiana! Paul Prudhomme's Hot and Sour Beef is not just a recipe; it's a flavor explosion that combines the bold, spicy essence of Cajun cuisine with the tangy complexity of Asian-inspired marinades. Whether you're a spice lover, a culinary adventurer, or simply looking to impress your dinner guests, this recipe promises to deliver an unforgettable dining experience that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 1 lb beef, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp chili paste
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Thinly slice the beef against the grain into bite-sized strips. Slice the bell pepper and onion into thin strips, and mince the garlic cloves.
- In a medium bowl, combine the soy sauce, rice vinegar, sugar, and chili paste. Whisk together until the sugar is dissolved and the mixture is well blended. This will serve as your marinade and sauce.
- Place the sliced beef into a large bowl or a resealable plastic bag. Pour half of the marinade over the beef, ensuring all pieces are well coated. Allow the beef to marinate for at least 15 minutes, or up to 1 hour in the refrigerator for more flavor.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef in a single layer. Cook for about 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced onion, bell pepper, and minced garlic. Stir-fry the vegetables for about 5-7 minutes, or until they are tender and slightly caramelized.
- Return the cooked beef to the skillet with the vegetables. Pour the remaining marinade over the beef and vegetables. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste. If you prefer more heat, you can add extra chili paste at this stage.
- Once everything is heated through and well combined, remove from heat. Serve the hot and sour beef over steamed rice or noodles, garnished with fresh herbs if desired.
Tips
- Meat Preparation: Slice the beef against the grain to ensure tender, easy-to-chew strips. The thinner the slice, the more quickly and evenly it will cook.
- Marinating Magic: Don't rush the marinating process. While 15 minutes works, letting the beef sit in the marinade for up to an hour will intensify the flavors and tenderize the meat.
- High Heat is Key: Use a wok or a large skillet and cook on medium-high heat to get a nice sear on the beef. This helps lock in the flavors and creates a delicious caramelization.
- Vegetable Timing: Add your vegetables after cooking the beef to prevent them from becoming mushy. You want them tender-crisp and slightly caramelized.
- Customize the Heat: Adjust the chili paste to your spice tolerance. Start with the recommended amount and add more if you like it extra spicy.
- Serving Suggestion: Serve over steamed jasmine rice or rice noodles to soak up the delicious sauce. A sprinkle of fresh herbs like cilantro or green onions can add a fresh finish.
Nutrition Facts
Calories: 383kcal
Carbohydrates: 16g
Protein: 21g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 63mg
