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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This dish can be as spicy or mild as you like. Serve over white rice. Ingredients:
1 red bell peppers or 1 green bell pepper |
1/2 cup baby carrots |
1 (8 ounce) can tomato sauce (1 tbsp to be use later) |
2 garlic cloves |
2 teaspoons ground ginger |
1 teaspoon turmeric |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2-1 teaspoon cayenne pepper (depends on how spicy you like it) |
1/2 teaspoon ground cardamom |
2 tablespoons olive oil |
2 lbs boneless sirloin steaks, cut into strips |
salt & pepper |
1 cup water |
1/2 teaspoon paprika |
1/2 teaspoon cumin |
1/2-1 onion, sliced |
1 green bell pepper, sliced |
Directions:
1. Remove 1 tablespoon of tomato sauce from the can to be used later. Then blend the ingredients for the pepper sauce (green pepper through caradamon) in a food processor until there are no chunks left. Set aside.
2. Pour the oil into a pressure cooker, sprinkle the beef with salt & pepper then brown over medium heat. Once brown add the water, reserve tomato sauce, paprika & cumin. Seal with the lid & cook for 10 minutes (after it begins to hiss). Note: If using a regular pot you should cook the beef for 30 minutes.
3. Once the beef is done cooking pour it & the any sauce into a regular pot. Add the pepper mixture, sliced onions & green peppers, cover with a lid & simmer over medium-low heat for another 30 minutes. It is done once the vegetables are tender.
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