Spicy Beef and Peppers

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Executive Chef
Jun 3, 2004
Spicy Beef and Peppers


2 lb sirloin steak, cut in 1/2 inch strips
2 bell peppers, cut in strips
2 cups chopped onion
6 green chiles, skinned, seeded, chopped
2 teaspoons fresh ginger, peeled, chopped
4 cloves garlic
1/4 teaspoon ground cardamom
1/4 teaspoon ground tumeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup red wine
6 tablespoons oil


Puree the chiles, ginger, garlic, spices, and wine to a smooth paste.

Brown beef in hot oil. When evenly browned, remove and drain off all but 2 tablespoons of oil.

Saute the 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.
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