Zilzil Alecha - Ethiopian Beef

Feb 20, 2006 by BehymerCooks | 1 Comments| Share it:   

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Last night I made our very favorite dish: Zilzil Alecha (or: Ethiopian Beef).


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

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  • 3 medium green bell peppers
  • 4 teaspoons serrano chiles finely chopped
  • 1 tablespoon garlic minced
  • 1 1/2 tablespoons fresh ginger finely chopped
  • 1/2 tablespoon turmeric
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup dry red wine or white wine
  • 1/2 cup butter or niter kebbeh
  • 2 pounds sirloin steak - boneless
  • 2 cups onion finely chopped

Step 1

Basically you'll need good beef, butter, onions, green peppers & hot peppers, and some spices. I like to use sirloin beef from Aldi (which seems to be much thicker and more tender than your average grocery store thin steak - don't laugh!). Dice the onions & green peppers, and assemble the spices. Put 2 of the green peppers, a hot pepper, some garlic and the spices (mainly turmeric), and wine in a blender.


Step 2

Melt butter in a saute pan, and brown the beef.


Step 3

Separating beef & fat to get pan ready for onions:


Step 4

Dry fry the chopped onions, then add the sliced green peppers and the contents of the blender. Add beef after the green peppers are the consistency you like.


Step 5

Saute for a few minutes until the sauce is warmed through, and then serve upon a dish of jasmine rice (I added turmeric to my rice while it was in the rice cooker).

Now that you have learned how to make zilzil alecha - ethiopian beef, please be sure to view these other beef recipes. Also, you will love these African recipes.


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1 Comment

user does not have an avatar Anna

Mar 02, 2011

This recipe was good, but not authentic.  It should be served with Ethopian injera bread; and not Asian jasmine rice.  They do not even have rice in any of the many Ethopian restaurants I have eaten at.

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