Ethiopian Beef and Peppers

DIRECTIONS

• Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
• Brown beef in hot oil.
• When evenly browned, remove and drain off all but 2T oil.
• Saute onion in the oil until soft but not browned.
• Add the bell peppers and saute for an additional 3 minutes
• 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.