Ethiopian Beef and Peppers

Ethiopian Beef and Peppers Recipe - A Flavorful and Spicy Dish

Region / culture: Ethiopia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Ethiopian Beef and Peppers is a flavorful and spicy dish that combines tender strips of beef with a rich and aromatic sauce made from green chiles, ginger, garlic, and a blend of warm spices. This dish is perfect for those who enjoy bold flavors and exotic ingredients.

History

Ethiopian cuisine is known for its unique blend of spices and bold flavors. This recipe for Ethiopian Beef and Peppers draws inspiration from traditional Ethiopian dishes, which often feature a combination of meat, vegetables, and spices. The use of green chiles, ginger, and garlic in this recipe reflects the influence of Ethiopian cooking techniques and flavor profiles.

Ingredients

6 green chiles, skinned, seeded, chopped (or 7)
2 tsp fresh ginger, peeled, chopped
4 cloves garlic
0.25 tsp Ground cardamom
0.25 tsp ground turmeric
0.25 tsp Ground cinnamon
0.25 tsp Ground cloves
0.5 cup red wine
2 lb (907 g) sirloin steak, cut into 0.5 inch strips
6 tbsp oil
2 cups onion, chopped
2 bell peppers, cut into strips

How to prepare

Puree the chiles, ginger, garlic, spices, and wine until you have a smooth paste.
In a hot pan, brown the beef in oil.
Once evenly browned, remove the beef from the pan and drain off all but 2 tbsp of oil.
In the same pan, sauté the onion in the remaining oil until it becomes soft but not browned.
Add the bell peppers to the pan and sauté for an additional 3 minutes.
Stir in the chile puree and bring the mixture to a boil, stirring constantly.
Add the beef back to the pan and mix until the strips are coated with the sauce.
Reduce the heat and let the mixture simmer for 10 more minutes, or until the beef is fully cooked.

Variations

For a vegetarian version, substitute the beef with tofu or seitan and add extra vegetables such as carrots, zucchini, or eggplant.
Add a spoonful of peanut butter to the sauce for a creamy and nutty twist.

Cooking Tips & Tricks

Be sure to brown the beef in batches to ensure that it cooks evenly and develops a nice crust.

- Adjust the amount of green chiles to suit your taste preferences – if you prefer a milder dish, use fewer chiles, or if you like it spicy, add more.

- For a richer sauce, you can add a splash of beef broth or coconut milk to the mixture.

- Serve the Ethiopian Beef and Peppers over a bed of fluffy rice or with injera, a traditional Ethiopian flatbread.

Serving Suggestions

Serve the Ethiopian Beef and Peppers over a bed of fluffy rice or with injera, a traditional Ethiopian flatbread. Garnish with fresh cilantro or chopped peanuts for added flavor and texture.

Cooking Techniques

Sautéing, pureeing, simmering

Ingredient Substitutions

Use chicken or lamb instead of beef for a different flavor profile.

- Substitute green chiles with jalapenos or serrano peppers for a spicier dish.

Make Ahead Tips

The sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Cook the beef and peppers just before serving for the best results.

Presentation Ideas

Serve the Ethiopian Beef and Peppers in a large serving bowl with a sprinkle of fresh herbs on top for a pop of color.

Pairing Recommendations

Pair this dish with a crisp and refreshing salad or a side of steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

8g per serving

Fats

- Total Fat: 24g

- Saturated Fat: 6g

Proteins

- Protein: 36g per serving

Vitamins and minerals

Vitamin C: 90% of daily value

- Iron: 20% of daily value

Alergens

Contains: None

Summary

This dish is a good source of protein and vitamin C, but is higher in fat due to the use of oil in the cooking process. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Ethiopian Beef and Peppers is a delicious and aromatic dish that combines tender strips of beef with a spicy and flavorful sauce. This dish is perfect for those who enjoy bold flavors and exotic ingredients, and can be customized to suit individual taste preferences. Serve it over rice or with injera for a satisfying and memorable meal.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Ethiopian Beef and Peppers. It was on a hot summer day, many years ago, when I was visiting a friend of mine who had just returned from a trip to Ethiopia. She had brought back with her a cookbook filled with traditional Ethiopian recipes, and as we sat in her kitchen flipping through the pages, my eyes landed on a recipe for a dish called “Dulet”.

Dulet is a spicy Ethiopian beef and pepper stew, made with a rich blend of spices and served with injera, a sourdough flatbread that is a staple in Ethiopian cuisine. The recipe intrigued me, with its combination of flavors and spices that I had never tried before. I knew I had to learn how to make it.

My friend, who had spent time in Ethiopia learning about the local cuisine, was more than happy to teach me the recipe. She explained the traditional cooking methods and the importance of using the right spices to achieve the authentic flavors of the dish. As I watched her cook, I was captivated by the way she effortlessly blended the spices together, creating a fragrant and aromatic stew that filled the kitchen with a tantalizing aroma.

I took notes as she cooked, jotting down the ingredients and the cooking techniques that she used. I asked questions about the origins of the dish and the significance of each ingredient, eager to learn as much as I could about this new and exciting recipe.

After hours of cooking and simmering, the Dulet was finally ready. My friend served it to me on a platter, alongside a generous portion of injera. I took my first bite, savoring the complex flavors of the dish. The rich and tender beef, the fiery peppers, and the aromatic spices came together in a symphony of flavors that left me craving for more.

I knew that I had stumbled upon a recipe that would become a favorite in my own kitchen. Over the years, I have refined the recipe, making adjustments and additions to suit my own taste. I have shared it with family and friends, who have all fallen in love with the bold and vibrant flavors of Ethiopian cuisine.

Each time I make Ethiopian Beef and Peppers, I am transported back to that hot summer day in my friend’s kitchen, where I first discovered the magic of this dish. I am grateful for the opportunity to learn about a new and exciting cuisine, and for the chance to share it with others.

As I sit here, writing down this recipe in my old cookbook, I can’t help but feel a sense of pride and accomplishment. I have added another delicious recipe to my repertoire, thanks to the generosity and knowledge of my friend. I will always cherish the memory of that day, and the delicious meal that sparked my love for Ethiopian cuisine.