Ethiopian beef & peppers

Yield: 6 Servings

Measure Ingredient
6 eaches Green chiles; skinned, seeded, chopped <or 7>
2 teaspoons Fresh ginger; peel,chop
4 cloves Garlic
¼ teaspoon Ground cardamom
¼ teaspoon Ground tumeric
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
½ cup Red wine
2 pounds Sirloin steak; cut in 1/2 inch strips
6 tablespoons Oil
2 cups Onion; chopped
2 eaches Bell peppers; cut in strips

Puree chiles, ginger, garlic, spices, and wine to a smooth paste.

Brown beef in hot oil. When evenly browned, remove and drain off all but 2T oil. Saute onion in the oil until soft but not browned. Add the bell peppers and saute for an additional 3 mins. Add the chile puree and bring to a boil, stirring constantly. Add the beef and mix until strips are coated with sauce. Reduce heat and simmer 10 minutes more until the beef is done.

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