You’re probably familiar with coriander in its leafy form as cilantro, an herb commonly tasted in Mexican and some Asian cuisines. Coriander, as a spice, comes in seed form or ground to a powder. It carries a completely different flavor profile compared to cilantro, even though they come from the same plant. Ground or seed coriander has a clean, subtle citrusy taste whereas cilantro has a bolder, more astringent taste. Coriander in all its forms is popular at my house so you will see it popping up in many different kinds of recipes because it marries well with so many other herbs and spices. In this particular dish, the coriander really makes the broccoli sing and nicely underscores the beefy goodness of the steak tips.
CORIANDER STEAKS TIPS WITH BROCCOLI
1 1/4 pounds steaks tips, cut into 2 inch pieces
1 large onion, roughly chopped
2 cups broccoli florets
2 garlic cloves, sliced thinly
1/2 tablespoon coriander seed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 1/2 cups low sodium beef broth
1 1/2 teaspoons corn starch
1 1/2 teaspoons cold water
Crush spices together with a mortar and pestle. Rub into steak tips.
Heat oil in large saute pan with high sides over medium heat.
Brown beef well on all sides, about 2 minutes per side. Remove beef from pan onto a plate. Set aside.
Add onions and broccoli to pan. Saute until vegetables begin to soften and brown on the edges, about 5 – 7 minutes.
Add garlic and 1/2 cup of beef broth. Cover and steam/simmer until broccoli is crisp-tender, about 5 minutes.
Add beef and any accumulated juices to the pan.
Add remaining one cup of beef broth. Bring to a boil
Mix together the cornstarch and cold water until smooth. Quickly stir mixture into pan.
Lower heat to low and simmer uncovered for another five minutes.
Pair with hot jasmine rice or noodles.
Serves 4.
Substitution: Swap broccoli with 2 cups of chopped red and yellow peppers.
Revel & Feast 