Zilzil AlechaEthopian Beef in Pepper Sauce

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A mark of Ethiopian cuisine is a peppery, piquant flavor. Jalapeño peppers, garlic and ginger root help fire this braised beef specialty, which is complimented by the fragrance of cardamom, turmeric and dry white wine. In Ethiopia, thin round breads called budeena or injira are commonly served with this dish. Budeena or Injira make an easy wrap to eat bite sized morsels.

Ingredients:½ lb. boneless sirloin½ red pepper, chopped½ jalapeño pepper, seeded and chopped1 clove garlic1 T. dry white wine½ t. salt¼ t. ground turmeric1/8 t. ground cardamom1 t. grated ginger root1 t. butter1 t. vegetable oil½ medium onion, chopped½ red pepper cut into strips1 c. dry rice, cooked according to package directions

1 Trim fat from beef, but beef across the grain into short strips2 Place chopped red pepper, jalapeño pepper, garlic, wine, ginger root, salt, turmeric and cardamom in

blender container. 3 Cover and blend until pureed.4 Heat butter and oil in a large skillet.5 Cook and stir beef over medium-high heat until most liquid from beef is evaporated and the beef is

about halfway cooked.6 Remove beef, leaving any remaining liquid in the pan.7 Cook and stir onions and pepper strips in pan until tender. Add the blended pepper mixture and the

beef.8 Heat until bubbling, simmer until slightly thickened stirring occasionally. 9 Place rice on a serving platter.10 Spoon beef mixture and sauce over the center of the rice. Serve hot

Makes 4 servings.

Answer the following questions in complete sentences on the back of this page: 1. What cooking method is used to prepare the beef and describe the process used.2. Choose 2 words you did not know and define them.3. Why is this a healthy way to cook and serve beef?4. How does the preparation of this recipe compare to others we have compared in class? How is it the

same and how is it different?5. What nutrients does the beef in this recipe supply?