Title: Ethiopian beef and peppers
 Categories: Meats
      Yield: 6 Servings
 
      6 ea Green chiles; skinned,
           -seeded, chopped 
      2 ts Fresh ginger; peel,chop
      4 cl Garlic
    1/4 ts Ground cardamom
    1/4 ts Ground tumeric
    1/4 ts Ground cinnamon
    1/4 ts Ground cloves
    1/2 c  Red wine
      2 lb Sirloin steak; cut in
           -1/2 inch strips
      6 tb Oil
      2 c  Onion; chopped
      2 ea Bell peppers; cut in strips
 
  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 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.