Recipe ingredients and directions:
3 medium green bell pepper
4 teaspoons serrano chiles, 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 ground white pepper
1/4 cup dry red or white wine
1/2 cup butter or niter kebbeh
2 pounds sirloin steak, boneless
2 cups onion, finely chopped
Coarsely chop 2 of the bell peppers. Combine these with the next
8 ingredients (chiles through wine) in a blender. Process until
the mixture is a smooth puree. Cut the remaining bell pepper into
2" x 1/2" strips. Set aside. Trim meat of all fat and slice 1/2"
thick. Cut slices into strips 2" long by 1/4" wide. Heat 1/2 cup
butter or niter kebbeh in a heavy 10" x 12" skillet, until a drop
of water dances. Brown meat in the skillet, a little at a time
and turning often, until the meat is browned evenly without burning.
Transfer meat to a plate as it is browned. When all meat is browned,
pour remaining fat into a measuring cup. Add enough additional
butter or niter kebbeh, to measure 1/2 cup. Set aside.
Wash and dry the skillet. Add the onions and cook them over low
heat until soft and dry, about 5 minutes. Stir the onions continuously
to keep them from burning. Pour in the 1/2 cup cooking fat. When
it begins to sputter, add the green pepper strips. Cook 2-3 minutes,
stirring continuously, until the pepper strips are soft. Add the
pureed green pepper mixture. While stirring, heat to a boil. Add
beef strips and any liquid accumulated on the plate to the skillet.
Stir into the sauce to coat meat evenly. Reduce the heat, partially
cover and simmer until the meat is cooked to taste.
Category: Beef Veal Recipes