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Zilzil Alecha - Ethiopian Beef in Pepper Sauce
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- #1400
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds beef boneless sirloin or top loin steak, 3/4 inch thick
2 medium red bell peppers, coarsely chopped
2 jalapeno peppers, seeded and chopped
3 cloves garlic, cut into fourths
1/3 cup dry white wine
1 teaspoon chopped ginger root
1 1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1 teaspoon butter or margarine
1 teaspoon vegetable oil
2 medium onions, chopped
1 medium red pepper, cut into 1/2-inch strips
cooked white rice
directions
Trim fat from beef; cut beef across grain into 1 1/2 x 1/2-inch strips.
Place chopped peppers, jalapeno peppers, garlic, wine, ginger root, salt, turmeric and cardamom in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until mixed, about 45 seconds.
Heat butter and oil in 12-inch skillet until hot. Cook and stir beef over medium-high heat until all liquid from beef is evaporated and beef is brown, about 15 minutes; remove beef with slotted spoon.
Cook and stir onions and pepper strips in remaining oil mixture over medium heat until tender.
Add blended pepper mixture and beef. Heat to boiling, then reduce heat. Simmer uncovered, stirring occasionally, until beef is hot and sauce is slightly thickened, about 10 minutes. Serve over rice.
added by
zynx777
nutrition data
294 calories, 20 grams fat, 6 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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