Flank and Broccoli
Makes about 7 cups
Both the flank steak and the broccoli seem to come alive with flavor thanks to the herb and spice blend and the special taste of buckwheat mixed with coconut milk.
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Meat Magic®
1-1/2 teaspoons hot dry mustard
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1 teaspoon ground dried árbol chile peppers
1-1/2 pounds flank steak, scalloped (see below)
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
2 tablespoons tamari
2 cups sliced fresh mushrooms
1 cup medium-diced carrots
1 tablespoon minced fresh garlic
2 tablespoons minced fresh ginger
3 tablespoons buckwheat flour, preferred, or all-purpose flour
2 cups beef stock
2 (13-1/2 ounce) cans unsweetened coconut milk
4 cups broccoli florets
how to prepare
Combine the first 5 ingredients to make the seasoning mix, sprinkle the scalloped steak evenly with 1 tablespoon plus 2 teaspoons of this mixture, and rub it in well.
Heat the oil in a 4-quart 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 minutes, 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 ¼ inch below the surface, at about a 30° angle to the grain, and cut off a piece that measures about 2 by 3 inches. Make the second cut right next to the first one, also about 30° from the grain, but in the opposite direction. Continue removing thin ovals down the length of the meat, then through the thickness. Don't hurry, and try to keep the scallops as nearly the same size as possible, so they'll cook in about the same amount of time.
Copyright© 1995 by Paul Prudhomme