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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree chiles, ginger, garlic, spices, and wine to a smooth paste. | 2. Brown beef in hot oil. | 3. When evenly browned, remove and drain off all but 2T oil. | 4. Saute onion in the oil until soft but not browned. | 5. Add the bell peppers and saute for an additional 3 minutes | 6. Add the chile puree and bring to a boil, stirring constantly. | 7. Add the beef and mix until strips are coated with sauce. | 8. Reduce heat and simmer 10 minutes more until the beef is done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green chilies	6		skinned seeded chopped	582.9085	144.0	0.0	0.0
ginger	2	teaspoons	peeled chopped	3.2	0.7108	0.0728	0.03
garlic clove	4			-	-	-	-
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
cinnamon	1/4	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
red wine	1/2	cup		-	-	-	-
sirloin steak	2	lb	cut	1214.9361	0.0	193.8458	48.5974
oil	6	tablespoons		672.768	0.0	0.215	76.4006
onion	2	cups	chopped	128.0	29.888	3.52	0.32
bell pepper	2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.