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1
Combine the 2 coarsely chopped green peppers and the chilies, garlic, ginger root, turmeric, salt, and pepper in the jar of an electric blender. Blend at high speed, scraping sides as needed, until the mixture is a smooth puree.
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2
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3
In a heavy 10 to 12 inch skillet, heat oil over moderate heat til hot. Brown beef in the skillet, a handful at a time, turning them regularly and removing to a platter as they get richly brown. Once meat is cooked, set aside oil that remains.
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4
Wash and dry the skillet, then drop in the onions and cook over low heat for 5 or 6 minutes, until they are soft and dry. Stir often and watch constantly. When onions are soft, pour in the reserved cooking oil. When it begins to splutter, add the green pepper strips. Stirring constantly, cook for 2 to 3 minutes, until the pepper is soft. Add the reserved green pepper puree and, still stirring, bring to a boil.
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5
Return the beef and the liquid that has accumulated around it to the skillet and turn it about in the sauce to coat the pieces evenly. Reduce the heat to low, cover partially, and simmer for 6 to 8 minutes, or until the beef is cooked to your taste. Serve with rice or injera.
