Beef with Greens and Red Potatoes

1 pound beef top round or flank steak

1 1/2 to 2 tablespoons spicy seasoning, purchased or the combination below

vegetable oil spray

8 medium red skinned potatoes, halved

2 cups onions, finely chopped

2 cups beef broth

2 large cloves garlic, minced

1 large carrot, peeled, cut in very thin strips about 2 inches in length

1 pound (about 2 bunches) mustard greens, collard, or turnip greens, stems removed and torn in bite-size pieces

Thinly slice across the grain into long strips 1/8-inch thick. The beef will slice nicely if partially frozen. Thoroughly coat each strip with spicy seasoning. Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook, stirring, for 4 to 5 minutes. Add potatoes, onion, broth and garlic. Cook, covered, over medium heat for 20 minutes. Stir in carrots. Lay greens over top and cook, covered, until carrots are tender, about 15 minutes. Serve with crusty bread or cornbread.
Serves 6.

Spicy Seasoning Blend

Combine:

2 tablespoons paprika

1 tablespoon dried oregano

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon cayenne pepper