Place chopped peppers, jalapeño peppers, garlic, wine, gingerroot, salt, turmeric and cardamom in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until mixed, about 45 seconds.

Heat butter and oil in 12-inch skillet until hot. Cook and stir beef over medium-high heat until all liquid from beef is evaporated and beef is brown, about 15 minutes; remove beef with slotted spoon.

Cook and stir onions and pepper strips in remaining oil mixture over medium heat until tender.

Add blended pepper mixture and beef. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until beef is hot and sauce is slightly thickened — about 10 minutes.