1 1/2 pounds Boneless beef sirloin — trimmed of fat and c

-1 -inch long strips 2 Red bell peppers — one

chopped and one — cut into 1/2-inch st 1 Jalapeno pepper — seeded and

2 Garlic cloves — halved

1/4 cup Dry white wine

3/4 tablespoon Minced fresh ginger

1 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Ground turmeric

1/4 teaspoon Ground cardamom

2 to 3 drops hot sauce — like

1 tablespoon Butter or margarine

1 tablespoon Oil

1 medium Onion — chopped

Hot cooked rice or pita — bread

Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper, turmeric, cardamom, and Tabasco in a blender on medium-high speed until smoothly blended.

Heat the butter or margarine and the oil in a 12-inch skillet over medium-high heat until hot.
Add the beef and cook until most of the liquid has been rendered and meat is browned on all sides, about 3 to 4 minutes.
Remove the beef and keep warm.

Add the onion and red pepper strips to the skillet and cook until wilted, about 3 minutes.
Return the beef to the skillet and add the blender mixture.
Heat to boiling, then reduce the heat and simmer uncovered until the beef is hot and the sauce is slightly thickened.
Serve over rice or stuffed into pitas, with rice on the side.

Source: “In the Kitched With Bob”, by Bob Bowersox, 1994.
Hearst Books.