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Ingredients
| green hot chili peppers: 3 whole peppers |
| serrano peppers (chopped): 4 tsp |
| garlic (crushed): 1 Tbl (minced) |
| ginger (minced): 1 1/2 cups |
| ground turmeric: 1/2 Tbl |
| cardamom (ground): 1/2 tsp |
| salt: 2 tsp |
| cayenne pepper: 1/4 tsp |
| white wine: 1/4 cup |
| unsalted butter: 1/2 cup |
| sirloin steak: 400 g |
| onions (chopped): 2 cups |
Zilzil Alecha - Ethiopian Beef
Credit: visualrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
Basically you'll need good beef, butter, onions, green peppers & hot peppers, and some spices. I like to use sirloin beef from Aldi (which seems to be much thicker and more tender than your average grocery store thin steak - don't laugh!). Dice the onions & green peppers, and assemble the spices. Put 2 of the green peppers, a hot pepper, some garlic and the spices (mainly turmeric), and wine in a blender.
Melt butter in a saute pan, and brown the beef.
Separating beef & fat to get pan ready for onions:
Dry fry the chopped onions, then add the sliced green peppers and the contents of the blender. Add beef after the green peppers are the consistency you like.
Saute for a few minutes until the sauce is warmed through, and then serve upon a dish of jasmine rice (I added turmeric to my rice while it was in the rice cooker).