1 (2 pound) 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 tablespoon chopped gingerroot
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1 tablespoon butter or margarine
1 tablespoon vegetable oil
2 medium onions, chopped
1 medium red pepper, cut into 1/2-inch strips
Trim fat from beef; cut beef across grain into 1 1/2 x 1/2-inch
Place chopped peppers, jalapeno peppers, garlic, wine, gingerroot,
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; reduce heat.
Simmer uncovered, stirring occasionally, until beef is hot and sauce
is slightly thickened — about 10 minutes.