Zilzil Alecha - Ethiopian Beef

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

No rating yet.

Be the first!


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


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

Filed Under


  • 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.


Additional Recipes

Rate It!

Have you made this recipe? If so, please rate it.


Final Step: Share It!

Love this recipe? Why don't you share it with others or post a comment. Choose which one below.

1 Comment

user does not have an avatar Anna

Mar 03, 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.

Page 1 of 1 comment pages

Comment On This Recipe

  Remember my personal information

  Notify me of follow-up comments?

Submit the word you see below*