Recipe - Beef In Pepper Sauce

1 One half pound Boneless beef sirloin;
trimmed of fat and cut
into 1inch long strips
2 Red bell peppers; one
chopped and one cut into
1/2inch strips
1 Jalapeno pepper; seeded and
2 Cloves garlic; halved
One fourth cup Dry white wine
Three fourths tablespoon Minced fresh ginger
1 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Ground turmeric
One fourth teaspoon Ground cardamom
2 (up to)
3 dr Hot sauce
1 tablespoon Butter or margarine
1 tablespoon Oil
1 md Onion; chopped
Hot cooked rice or pita
bread

From: kmeade@ids2.idsonline.com (The Meades)

Date: Sun, 5 May 1996 20:09:56 0400
Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper,
turmeric, cardamom, and Tabasco in a blender on mediumhigh speed until
smoothly blended.

Heat the butter or margarine and the oil in a 12inch skillet over
mediumhigh 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.

Source: "In the Kitched With Bob", by Bob Bowersox, 1994. Hearst Books.

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