Ethiopian Beef and Peppers
- Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
- Brown Beef in hot oil.
- When evenly browned, remove and drain off all but 2T oil.
- Saute Onion in the oil until soft but not browned.
- Add the bell peppers and saute for an additional 3 mins.
- Add the chile puree and bring to a boil, stirring constantly.
- Add the Beef and mix until strips are coated with sauce.
- Reduce heat and simmer 10 minutes more until the Beef is done.