Zilzil Alecha

Slice the sirloin beef into thin strips, approximately 2-3 inches long and half an inch wide. Pat the strips dry with paper towels and set aside.

Finely dice the onions and cook them in a dry pot over medium heat, stirring frequently, until they soften and become translucent. This technique, called dry-frying, builds a deep savory base without added fat.

Add a small amount of oil or butter to the pot with the onions, then stir in the minced garlic and grated ginger. Cook for 2 minutes until fragrant.

Add the turmeric, ground cardamom, and white pepper to the pot, stirring well to coat the onion mixture evenly with the spices. Toast the spices for 1 minute to bloom their flavors.

Add the beef strips to the pot and stir to coat them thoroughly with the spiced onion mixture. Cook over medium-high heat until the beef is browned on all sides.

Pour in the wine and enough water or broth to partially cover the beef, then bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer until the beef is tender.

Add the sliced green bell pepper and season with salt to taste. Continue to simmer uncovered, allowing the stew to reduce slightly and the peppers to soften.

Taste and adjust seasoning as needed, then remove from heat and let the stew rest for a few minutes before serving. Serve hot alongside injera or rice.