Yield: 4 Servings
|1½ pounds||Boneless beef sirloin; trimmed of fat and cut into 1-inch long strips|
|2 \N||Red bell peppers; one chopped and one cut into 1/2-inch strips|
|1 \N||Jalapeno pepper; seeded and|
|2 \N||Cloves garlic; halved|
|¼ cup||Dry white wine|
|¾ tablespoon||Minced fresh ginger|
|½ teaspoon||Ground turmeric|
|¼ teaspoon||Ground cardamom (up to)|
|3 drops||Hot sauce|
|1 tablespoon||Butter or margarine|
|1 medium||Onion; chopped|
|\N \N||Hot cooked rice or pita bread|
From: kmeade@... (The Meades)
Date: Sun, 5 May 1996 20:09:56 -0400 Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper, turmeric, cardamom, and Tabasco in a blender on medium-high speed until smoothly blended.
Heat the butter or margarine and the oil in a 12-inch skillet over medium-high heat until hot. Add the beef and cook until most of the liquid has been rendered and meat is browned on all sides, about 3 to 4 minutes.
Remove the beef and keep warm.
Add the onion and red pepper strips to the skillet and cook until wilted, about 3 minutes. Return the beef to the skillet and add the blender mixture. Heat to boiling, then reduce the heat and simmer uncovered until the beef is hot and the sauce is slightly thickened. Serve over rice or stuffed into pitas, with rice on the side.
Source: "In the Kitched With Bob", by Bob Bowersox, 1994. Hearst Books.
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