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3 medium green bell peppers
4 teaspoons serrano chiles, finely chopped
1 tablespoon garlic, minced
1 1/2 tablespoons fresh ginger, finely chopped
1/2 tablespoon turmeric
1/2 teaspoon ground cardamom
2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 cup dry red or white wine
1/2 cup butter or niter kebbeh
2 pounds sirloin steak, boneless
2 cups onion, finely chopped
Coarsely chop 2 of the bell peppers. Combine these with the next 8 ingredients (chiles through wine) in a blender. Process until the mixture is a smooth puree. put the remaining bell pepper into 2″ x 1/2″ strips. Set aside. Trim meat of all fat and slice 1/2″ thick. Cut slices into strips 2″ long by 1/4″ wide. Heat 1/2 cup butter or niter kebbeh in a heavy 10″ x 12″ skillet, until a drop of water dances. Brown meat in the skillet, a little at a time and turning often, until the meat is browned evenly without burning.
Transfer meat to a plate as it is browned. When all meat is browned, pour remaining fat into a measuring cup. Add enough additional butter or niter kebbeh, to measure 1/2 cup. Set aside.
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