Zilzil tibs are strips of tender beef sauteed in butter, herbs, spices and vegetables. Ethiopian food is filled with hot peppers and rich spices to create a wide array of one-of-a-kind dishes. Ethiopian food is traditionally served family-style on a bed of injera, the bread of Ethiopia. Other Ethiopian dishes include kitfo, dora wat, sega wat and yemser wot.
Coarsely chop two of the bell peppers. Combine and mix bell peppers, hot chillies, chopped garlic, fresh ginger root, turmeric, ground cardamom, salt, pepper and wine with an electric mixer.
Trim the excess fat from the boneless sirloin steak and slice the steak into 1/2-inch thick strips that are about 1/4-inch-wide and 2-inches-long.
Heat butter in a 10-inch skillet and brown the beef one handful at a time. Once all the beef has been thoroughly browned, set aside on a plate. Pour the leftover fat from the skillet into a measuring cup and add butter until there is exactly 1/2 cup.
Cook onions on low heat for about five minutes. Pour in the leftover fat and butter, then add the remaining bell pepper strips and cook for three minutes.
Add the bell pepper mixture, and bring ingredients to a boil. Add meat strips and their juices to the mixture, and reduce the heat. Let it simmer for about eight minutes, or until the beef is cooked to taste.
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Based in Los Angeles, Calif., Kiki Michelle has been writing health-related articles since 2007. Her work has appeared in "Environmental Science and Technology Magazine." Michelle holds a Bachelor of Arts in human biology from Stanford University.
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