Flank And Broccoli
27 ingredients
1 steps
Ingredients
- Seasoning mix
- 2 teaspoons salt
- 1 1/2 teaspoons dried basil leaves
- 1 - 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoons dry mustard
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 teaspoon ground fenugreek
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground dried arbol chile peppers (or chili peppers of your choice)
- 3/4 teaspoon white pepper
- 1/2 teaspoon black pepper
- Flank Steak
- 1 1/2 lbs flank steaks, scalloped (directions below)
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 2 tablespoons tamari soy sauce
- 2 cups sliced fresh mushrooms
- 1 cup medium-diced carrot
- 1 tablespoon minced fresh garlic
- 2 tablespoons minced fresh ginger
- 3 tablespoons buckwheat flour, preferred or 3 tablespoons all-purpose flour
- 2 cups beef stock
- 2 (13 ounce) cans unsweetened coconut milk
- 4 cups broccoli florets
Directions
-
1["Combine the seasoning mix ingredients in a small bowl.", "Sprinkle the scalloped steak evenly with 1 tbls.", "plus 2 teaspoons.", "of the seasoning mix and rub it in well.", "Heat the oil in a 4-qt.", "pot over high heat just until the oil begins to smoke, about 4 minutes.", "Add the seasoned steak and cook, stirring frequently, for 4 minutes.", "Add the onions and bell peppers and cook, stirring frequently, for 12 minutes.", "Add the tamari, mushrooms, carrots, garlic, ginger, and remaining seasoning mix.", "Cover and cook, stirring occasionally, for 12 minues, then stir in the flour.", "Stir constantly until the flour is absorbed, then add the stock.", "Scrape all the brown bits from the pot bottom and stir in the coconut milk.", "Cover, bring to a boil, reduce the heat to low, and simmer for 10 minutes.", "Add the broccoli florets, return to a boil, reduce the heat to low, and simmer for 5 minutes more.", "Remove from the heat and serve.", "To scallop meat:", "Start with the meat in front of you on a firm surface, with the grain running from left to right. With a sharp, heavy knife held almost parallel to the surface, slide the knife through the meat about 1/4\" inch below the surface
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