Zilzil Alecha - Ethiopian Beef in Pepper Sauce

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.