Beef in Pepper Sauce (Zilzil Alecha — Ethiopia)

Serve over hot cooked rice.


  • 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


  1. Trim fat from beef; cut beef across grain into 1 1/2 x 1/2-inch strips.
  2. 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.
  3. 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.
  4. Cook and stir onions and pepper strips in remaining oil mixture over medium heat until tender.
  5. 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.

Yields 8 servings.