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Ethiopian Beef & Peppers

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Submitted by soufam

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

6 6
EACH EACH GREEN CHILI PEPPERS
skinned, seeded, chopped *
2 1E+1
TEASPOONS ML GINGER
peeled, chopped
4 4
CLOVES CLOVES GARLIC
¼ 1.3
TEASPOON ML CARDAMOM SEEDS
ground
¼ 1.3
TEASPOON ML TURMERIC
ground
¼ 1.3
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML CLOVES
ground
½ 118
CUP ML RED WINE *
2 907.2
POUNDS G BEEF, SIRLOIN STEAK
cut into 1/2 inch strips
6 9E+1
TABLESPOONS ML VEGETABLE OIL
2 473
CUPS ML ONIONS
chopped
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 539 55% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 643mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 87g
Vitamin A 6% Vitamin C 279%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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