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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 medium green bell peppers |
4 teaspoons serrano chilies, finely chopped |
1 tablespoon garlic, minced |
1 1/2 tablespoons fresh ginger, finely chopped |
1/2 tablespoon turmeric |
1/2 teaspoon ground cardamom |
2 teaspoons salt |
1/4 teaspoon white pepper |
1/4 cup dry red wine, can also use white |
1/2 cup butter, niter kebbeh can also be used |
2 lbs sirloin steaks, boneless |
2 cups onions, finely chopped |
Directions:
1. Coarsely chop 2 bell peppers and add to jar of blender. Add the next eight ingredients (chilies through wine) and blend until a smooth puree is formed. Cut remaining bell pepper into 2 x 1/2 strips and set aside.
2. Trim the meat of all fat and slice 1/2 thick. Cut slices into 2 long by 1/4 wide strips. In a heavy skillet heat 1/2 cup butter or niter kebbah until a drop of water dances. Brown meat in skillet a little at a time, turning often until the meat is evenly browned without burning. Transfer meat to a platter as it is browned. Pour remaining fat in skillet into a measuring cup and add enough butter or niter kebbeh to measure 1/2 cup, set aside.
3. Wash and dry the skillet and add the onions cooking them over low heat until soft and dry, approximately five minutes, stirring continuously to prevent burning. Pour in the reserved 1/2 cup cooking fat and when it begins to sputter add the green pepper strips. Cook approximately 2-3 minutes, strring conitinuously, until pepper strips are soft. Add the pureed green pepper mixture and stir until it comes to a boil.
4. Add browned beef strips and any liquid accumulated on the plate to the skillet stirring into the sauce to coat meat evenly. Reduce the heat, partially cover and simmer until the meat is cooked to taste.
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