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Categories:
pumpkinseed kernels ground cumin ground coriander ground allspice ground cloves ground cinnamon salt black pepper vegetable oil boneless sirloin steak onion red bell pepper pepper carrot tomatoes molasses low-salt beef broth green beans
Viewed: 48 - Published at: 7 years agoIngredients
- 2 tablespoons roasted salted pumpkinseed kernels
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons vegetable oil, divided
- 1 (8-ounce) boneless sirloin steak, cut into 1-inch cubes
- 1 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 teaspoons finely chopped seeded pickled jalapeno pepper
- 1 1/2 cups (1/4-inch-thick) slices carrot
- 1 1/2 cups canned crushed tomatoes, undrained
- 2 tablespoons molasses
- 1 (14 1/4-ounce) can low-salt beef broth
- 1 1/2 cups (2-inch) cut green beans
- 2 cups thinly sliced kale or spinach
Method
- Cook pumpkinseeds in a Dutch oven over medium-high heat 3 minutes or until kernels are toasted and begin to pop. Remove from heat, and cool. Place kernels in a spice or coffee grinder; process until finely ground.
- Combine cumin and next 6 ingredients (cumin through black pepper) in a small bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add beef; saute for 3 minutes or until browned. Remove beef from pan.
- Add 1 teaspoon oil to pan. Add the onion, bell pepper, and jalapeno; saute 4 minutes. Add ground kernels and cumin mixture to pan; cook 1 minute. Stir in beef, carrot, tomatoes, molasses, and broth; bring to a boil. Partially cover, reduce heat, and simmer 15 minutes. Add beans; partially cover, and simmer 30 minutes or until meat is tender. Stir in kale; cook 4 minutes or until kale wilts.
