1. Mince the garlic. Chop the jalepeno pepper. 2. Combine the beef broth and cornstarch and stir until smooth. 3. Brush a heavy frying pan with oil and heat over medium high heat until hot enough to sear the steaks. 4. Add the steaks to the hot pan, in batches if necessary, and cook until browned, about 30 seconds per side. 5. Remove the steaks to a platter and cover to keep warm. 6. Reduce the heat and add 1 T. oil to the pan. Add the minced garlic and ginger and cook 1 minute. 7. Add the coriander, ΒΌ t. salt. Cook stirring up any browned bits from the bottom of the pan, until reduced slightly, about 2 minutes. Stir in the stock mixture and boil, stirring constantly until thickened. Pour sauce over the steaks and sprinkle with hot pepper and the grated lime zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
