Zilzil Alecha

Ingredients

 * 3 medium green bell pepper
 * 4 tsp chiles serranos, finely chopped
 * 1 tbsp garlic, minced
 * 1½ tbsp ginger, fresh, finely chopped
 * ½ tbsp turmeric
 * ½ tsp cardamom, ground
 * 2 tsp salt
 * ¼ tsp white pepper
 * ¼ cup wine, dry, red or white
 * ½ cup butter or niter kebbeh
 * 2 lb sirloin, boneless
 * 2 cups onion, finely chopped

Directions

 * 1) Coarsely chop *two* of the bell peppers.
 * 2) Combine these with the next eight ingredients (chiles through wine) in a blender.
 * 3) Process until the mixture is a smooth puree.
 * 4) Cut the remaining bell pepper into 2" x ½" strips.
 * 5) Set aside.
 * 6) Trim meat of al fat and slice ½" thick.
 * 7) Cut slices into strips 2" long by ¼" wide.
 * 8) Heat ½ cup butter or niter kebbeh in a heavy 10" to 12" skillet, until a drop of water dances.
 * 9) Brown meat in the skillet, a little at a time and turning often, until the meat is browned evenly without burning.
 * 10) Transfer meat to a plate as it is browned.
 * 11) When all meat is browned, pour remaining fat into a measuring cup.
 * 12) Add enough additional butter, or niter kebbeh, to measure ½ cup.
 * 13) Set aside.
 * 14) Wash and dry the skillet.
 * 15) Add the onions and cook them over low heat until soft and dry, about five minutes.
 * 16) Stir the onions continuously to keep them from burning.
 * 17) Pour in the ½ cup cooking fat.
 * 18) When it begins to sputter add the green pepper strips.
 * 19) Cook two to three minutes, stirring continuously, until the pepper strips are soft.
 * 20) Add the pureed green pepper mixture.
 * 21) While stirring, heat to a boil.
 * 22) Add beef strips and any liquid accumulated on the plate to the skillet.
 * 23) Stir into the sauce to coat meat evenly.
 * 24) Reduce the heat, partially cover, and simmer until the meat is cooked to taste.