Follow these steps for perfect results
green chilies
skinned, seeded and chopped
fresh ginger
peeled and chopped
garlic
ground cardamom
ground turmeric
ground cinnamon
ground cloves
red wine
sirloin steaks
cut in 1/2 inch strips
oil
onions
chopped
bell peppers
cut in strips
Puree green chilies, ginger, garlic, cardamom, turmeric, cinnamon, cloves, and red wine into a smooth paste.
Brown sirloin steak strips in hot oil.
Remove beef and drain off excess oil, leaving about 2 tablespoons.
Sauté chopped onions in the remaining oil until softened.
Add bell pepper strips and sauté for an additional 3 minutes.
Add the chili puree to the pan and bring to a boil, stirring constantly.
Add the browned beef back to the pan and mix until the strips are thoroughly coated with the sauce.
Reduce heat to low and simmer for 10 minutes, or until the beef is cooked to your desired doneness.
Expert advice for the best results
Adjust the amount of chilies to control the spice level.
Marinate the beef for a few hours before cooking for a more intense flavor.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve hot, garnished with chopped cilantro.
Serve with Injera bread
Serve with rice
Complements the spice
Discover the story behind this recipe
Common dish in Ethiopian cuisine, often served with Injera bread.
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