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In a large re-sealable container, mix tamarind, garlic, honey and soy sauce to create marinade. Add meat, coat thoroughly and marinate in fridge 30 minutes. Meanwhile, in an 8” skillet over medium heat, dry roast mustard and cumin seeds just until aromatic or until the seeds start to pop, 1-3 minutes. Immediately transfer seeds into a small bowl so they will not continue to cook and burn. Next, heat vegetable oil in a wok over medium-high flame. When oil is hot, stir in poblanos, onion and carrots. Cook for 4-5 minutes, stirring occasionally. Add steak and tamarind marinade, let the steak brown for 1-2 minutes. Stir in cumin, mustard and coriander. Brown other side for 1-2 minutes for medium rare. Sprinkle in crushed red pepper if desired.
Over rice, noodles or a green salad.