This Ethiopian-inspired dish delivers a robust and aromatic experience, perfect for those who enjoy bold, savory flavors. The combination of tender sirloin strips, fresh green chiles, and a complex blend of spices like cardamom, turmeric, and cloves creates a rich, warming sauce that is both comforting and exciting. The addition of red wine adds depth, while the onions and bell peppers provide a sweet, caramelized counterpoint to the heat. Ideal for a cozy weeknight dinner or a special gathering, this recipe brings the authentic taste of African cuisine to your home kitchen. Serve it over injera or rice for a complete, satisfying meal that invites everyone to the table.
Ethiopian Beef & Peppers
Description
This Ethiopian-inspired dish delivers a robust and aromatic experience, perfect for those who enjoy bold, savory flavors. The combination of tender sirloin strips, fresh green chiles, and a complex blend of spices like cardamom, turmeric, and cloves creates a rich, warming sauce that is both comforting and exciting. The addition of red wine adds depth, while the onions and bell peppers provide a sweet, caramelized counterpoint to the heat. Ideal for a cozy weeknight dinner or a special gathering, this recipe brings the authentic taste of African cuisine to your home kitchen. Serve it over injera or rice for a complete, satisfying meal that invites everyone to the table.Ingredients
Directions
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Seed and finely chop the 6 skinned green chiles.
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Peel and mince the fresh ginger and garlic.
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In a blender or food processor, puree the green chiles, ginger, garlic, cardamom, turmeric, cinnamon, cloves, and red wine until a smooth paste forms.
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Cut the 2 lb sirloin steak into 1/2-inch wide strips.
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Chop the onions and cut the bell peppers into strips matching the size of the beef.
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Heat 6 tablespoons of oil in a large skillet or Dutch oven over medium-high heat.
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Add the beef strips to the hot oil and brown evenly on all sides.
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Remove the browned beef from the pan and set aside on a plate.
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Drain the cooking oil, leaving only 2 tablespoons in the pan.
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Add the chopped onions to the remaining oil and sauté until soft but not browned.
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Add the bell pepper strips and sauté for an additional 3 minutes.
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Pour the chile-spice puree into the pan with the vegetables and bring to a boil, stirring constantly.
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Return the beef strips to the pan and stir until well coated with the sauce.
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Reduce the heat to low and simmer for 10 minutes until the beef is cooked through and the flavors have melded.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 30.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 3.0g12%
- Sugars 3.6g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
