Ethiopian beef and peppers
6 servings
Ingredients
| Quantity | 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 |
Directions
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.