Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1/4 cup vegetable oil
1 cup thinly sliced red onions
1 1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes
1 teaspoon salt, or to taste
1 tablespoons mild chili powder
1 tablespoons chopped garlic
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 garlic cloves, cut into quarters
3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
2 jalapeño chilies, seeds and ribs removed, thinly sliced
1/2 cup dry red wine
2 red onions, sliced
1/2 cup peanuts, coarsely chopped
Directions
Mix dry spices in a bowl and add meat. Mix well.
Heat the oil in a skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges (about 2 minutes).
Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side.
Add the tomatoes, jalapeños, peanuts and wine.
Simmer for 1 minute. Season with salt if necessary.