3 md Bell pepper, green
4 ts Chiles serranos; finely
-chopped
1 tb Garlic; minced
1 1/2 tb Ginger, fresh; finely
-chopped
1/2 tb Turmeric
1/2 ts Cardamom, ground
2 ts Salt
1/4 ts Pepper, white
1/4 c  Wine, dry, red or white
1/2 c  Butter or niter kebbeh
2 lb Sirloin, boneless
2 c  Onion; finely chopped

Coarsely chop *two* of the bell peppers. Combine these with the next eight
ingredients (chiles through wine) in a blender. Process until the mixture
is a smooth pur#e.

Cut the remaining bell pepper into 2″ x 1/2″ strips. Set aside.

Trim meat of al 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″ to 12″ skillet, until a
drop of water dances. Brown meat in the skillet, a little at a time and
turning often, until the meatz 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 addi- tional butter, or niter kebbeh,
to measure 1/2 cup. Set aside.

Wash and dry the skillet. Add the onions and cook them over low heat until
soft and dry, about five minutes. Stir the onions continuously to keep them
from burning. Pour in the 1/2 cup cooking fat. When it begins to sputter
add the green pepper strips. Cook two to three minutes, stirring
continuously, until the pepper strips are soft. Add the pureed green pepper
mixture. While stirring, heat to a boil. Add beef strips and any liquid
accumulated on the plate to the skillet. Stir into the sauce to coat meat
evenly. Reduce the heat, partially cover, and simmer until the meat is
cooked to taste.