Indian-Spiced Pepper Steak (Make Your Own Takeout) - Rachael Ray, “30-Minute Meals” on the Food Network.
INGREDIENTS
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1 1/4 to 1 1/2 pounds beef flank, skirt or flap (bavette) steak
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1 teaspoon (scant 1/3 palm full) coriander seed
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1 teaspoon cumin seed
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1 teaspoon mustard seed
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1 teaspoon black peppercorn
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2 teaspoons chili powder (Gebhart's preferred brand) or 1 teaspoon cayenne pepper or pepper sauce
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About 1 teaspoon garam masala
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About 1 teaspoon ground turmeric
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1 large red onion
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1 large bell pepper, red or yellow
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2 to 3 (medium to spicy heat level) red or green finger chilies or Serrano peppers
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1 inch ginger root
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1 small garlic bulb, 5 to 6 cloves
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High-temp cooking oil, such as peanut or safflower
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Salt
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A few curry leaves, optional but recommended
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Juice of 1 lemon OR a few tablespoons Shaoxing or sherry OR 2 tablespoons vinegar, sherry or apple cider
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A handful of cilantro tops, chopped
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Traditional Basmati, for serving, optional, recipe follows
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Grilled naan, for serving, optional
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Mango chutney, for serving
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Mumbai Mule, for serving, recipe follows
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2 quarts water
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1 1/4 cups basmati rice
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Salt
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5 cardamom pods or 1 black cardamom pod
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A small piece cinnamon stick
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2 crushed cloves garlic
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A few curry leaves
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1 cup water
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1 cup sugar
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5 or 6 fresh lavender sprigs
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Chili powder, for rimming the serving mug
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Ice
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1 1/2 ounces vodka
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1/2 ounces fresh squeezed lime juice
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1/4 teaspoon turmeric powder
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3 ounces ginger beer
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Lavender sprig and lime wheel, for garnish
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