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40 minutes
Prep: 20 minutes
Cook: 15 minutes
1116 calories per serving view nutrition facts
2 servings
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| 1 1/2 | pounds | beef, sirloin steak | boneless, trimmed of fat, cut into 1 inch long strips |
| 2 | each | sweet red bell peppers | one chopped, one cut into 1/2 inch strips |
| 1 | each | jalapeno pepper | seeded |
| 2 | each | garlic cloves | halved |
| 1/4 | cup | white wine | dry |
| 3/4 | tablespoon | ginger | minced fresh |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 1/2 | teaspoon | turmeric | ground |
| 1/4 | teaspoon | cardamom seeds | ground |
| 2 | red hot pepper sauce (eg. Tabasco) | ||
| 1 | tablespoon | butter | or margarine |
| 1 | tablespoon | vegetable oil | |
| 1 | medium | onion | chopped |
| 1 | x | rice | hot cooked, or pita bread |
Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper, turmeric, cardamom, and Tabasco in a blender on medium-high speed until smoothly blended.
Heat the butter or margarine and the oil in a 12-inch skillet over medium-high heat until hot.
Add the beef and cook until most of the liquid has been rendered and meat is browned on all sides, about 3 to 4 minutes.
Remove the beef and keep warm.
Add the onion and red pepper strips to the skillet and cook until wilted, about 3 minutes.
Return the beef to the skillet and add the blender mixture.
Heat to boiling, then reduce the heat and simmer uncovered until the beef is hot and the sauce is slightly thickened.
Serve over rice or stuffed into pitas, with rice on the side.
| % Daily Value* | |
| Total Fat 33.0g | 50% |
| Saturated Fat 12.0g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 1441mg | 60% |
| Total Carbohydrate 90.0g | 30% |
| Dietary Fiber 5.0g | 21% |
| Sugars 8.0g | |
| Protein 109.0g | 219% |
| Vitamin A | 78% | Vitamin C | 265% | |
| Calcium | 13% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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