Prepare to tantalize your taste buds with a mouthwatering Ethiopian delicacy that will transport you straight to the vibrant streets of Addis Ababa! Zilzil alecha is not just a meal - it's a flavor explosion that combines tender beef, aromatic spices, and the fresh crunch of green peppers in a sauce that will make your palate dance with joy. If you're ready to break free from boring weeknight dinners and embark on a culinary journey that will impress your family and friends, this recipe is your golden ticket to exotic home cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Ethiopian
Serves: 4 servings
Ingredients
- 1 lb beef, cubed
- 2 green bell peppers, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp berbere spice mix
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of cubed beef, 2 sliced green bell peppers, 1 chopped onion, 3 minced garlic cloves, 1 tbsp of grated ginger, 2 tbsp of berbere spice mix, 2 tbsp of vegetable oil, and salt to taste.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Allow the oil to get hot, but not smoking.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring frequently to prevent burning, until fragrant.
- Add the cubed beef to the pot. Season with salt to taste. Brown the beef on all sides for about 5-7 minutes.
- Once the beef is browned, sprinkle the berbere spice mix over the meat. Stir well to ensure that the beef is evenly coated with the spices.
- Add enough water to the pot to cover the beef (approximately 2-3 cups). Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This will allow the beef to become tender and absorb the flavors.
- After 30 minutes, check the beef for tenderness. If it is not yet tender, continue to simmer, checking every 5-10 minutes.
- When the beef is tender, add the sliced green bell peppers to the pot. Stir gently to combine.
- Cover the pot again and let the mixture simmer for an additional 10-15 minutes, until the bell peppers are slightly softened but still vibrant in color.
- Once the peppers are cooked to your liking, taste the sauce and adjust the seasoning with more salt if necessary.
- Remove the pot from heat and let it sit for a few minutes before serving.
- Serve the zilzil alecha beef in green pepper sauce hot, accompanied by injera or rice for a complete meal.
Tips
- Choose the Right Cut: Use beef chuck or stew meat for maximum tenderness and flavor absorption.
- Spice Master Tip: If you can't find berbere spice mix, create your own blend using paprika, cayenne, garlic powder, and ground ginger.
- Low and Slow is the Way to Go: Patience is key when simmering the beef - this ensures it becomes melt-in-your-mouth tender.
- Fresh is Best: Use fresh green peppers for the brightest color and crispest texture.
- Serving Suggestion: Traditional injera bread is the perfect accompaniment, but rice or crusty bread work wonderfully too.
- Make-Ahead Magic: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 304kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 60mg
