• 6 green chilies (skinned, seeded and chopped)
• 2 teaspoons fresh ginger, peeled and chopped
• 4 garlic cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup red wine
• 2 lbs sirloin steaks, cut in 1/2 inch strips
• 6 tablespoons oil
• 2 cups onions, chopped
• 2 bell peppers, cut in strips

Directions
Puree chiles, ginger, garlic, spices, and wine to a smooth paste. Brown beef in hot oil. When consistently browned, eliminate and drain off all but two tablespoons oil. Sauté onion in the oil until soft but not browned. Add the bell peppers and sauté for an extra 3 minutes. Add the chile puree and bring to a boil, stirring continuously. Add the beef and mix until strips are coated with sauce. Decrease heat and simmer for 10 minutes more until the beef is finished.

Serves 6