Ethiopian Beef & Peppers
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
green chili peppers
skinned, seeded, chopped |
*
|
| 2 | teaspoons |
ginger
peeled, chopped |
|
| 4 | cloves |
garlic
|
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| ¼ | teaspoon |
turmeric
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ½ | cup |
red wine
|
*
|
| 2 | pounds |
beef, sirloin steak
cut into 1/2 inch strips |
|
| 6 | tablespoons |
vegetable oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 | each |
sweet bell peppers
cut in strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
green chili peppers
skinned, seeded, chopped |
*
|
| 1E+1 | ml |
ginger
peeled, chopped |
|
| 4 | cloves |
garlic
|
|
| 1.3 | ml |
cardamom seeds
ground |
|
| 1.3 | ml |
turmeric
ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 118 | ml |
red wine
|
*
|
| 907.2 | g |
beef, sirloin steak
cut into 1/2 inch strips |
|
| 9E+1 | ml |
vegetable oil
|
|
| 473 | ml |
onions
chopped |
|
| 2 | each |
sweet bell peppers
cut in strips |
|
Directions
Purée chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in hot oil.
When evenly browned, remove and drain off all but 2 tablespoon oil.
Sauté onion in the oil until soft but not browned.
Add the bell peppers and sauté for an additional 3 mins.
Add the chile purée 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.
