Beef in Pepper Sauce (Zilzil Alecha — Ethiopia) Serve over hot cooked rice. 1 (2 pound) beef boneless sirloin or top     loin steak, 3/4 inch thick 2 medium red bell peppers, coarsely chopped 2 jalapeño peppers, seeded and chopped 3 cloves garlic, cut into fourths 1/3 cup dry white wine 1 tablespoon chopped gingerroot 1 1/2 teaspoons salt 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom 1 tablespoon butter or margarine 1 tablespoon vegetable oil  2 medium onions, chopped 1 medium red pepper, cut into 1/2-inch strips Trim fat from beef; cut beef across grain into 1 1/2 x 1/2-inch strips. Place chopped peppers, jalapeño peppers, garlic, wine, gingerroot, salt, turmeric and cardamom in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until mixed, about 45 seconds. Heat butter and oil in 12-inch skillet until hot. Cook and stir beef over medium-high heat until all liquid from beef is evaporated and beef is brown, about 15 minutes; remove beef with slotted spoon. Cook and stir onions and pepper strips in remaining oil mixture over medium heat until tender. Add blended pepper mixture and beef. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until beef is hot and sauce is slightly thickened — about 10 minutes. Yields 8 servings.