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Ethiopian Beef and Peppers

 

64

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 53955% of calories 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?

 

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