ET
Ethiopia
Africa
ET
Ethiopian beef cooked quickly with onion, peppers, rosemary, garlic, and spiced butter until browned and juicy.
20 min
20 min
4 servings
Easy
40 min
1 1/2 lb (680 g) beef sirloin, cut into 3/4 inch cubes 1 tsp kosher salt 1/2 tsp black pepper 2 tbsp niter kibbeh or unsalted butter 1 tbsp neutral oil 1 large red onion, sliced 1 green bell pepper, sliced 2 jalapeños, sliced 3 garlic cloves, minced 1 tsp chopped fresh rosemary 1 tsp berbere spice blend 1 tbsp fresh lemon juice
1. Pat beef dry and season with salt and pepper. 2. Heat a large skillet over high heat. Add oil and half the beef. 3. Sear for 2 to 3 minutes until browned. Transfer to a plate and repeat. 4. Lower heat to medium high. Add niter kibbeh, onion, bell pepper, and jalapeños. 5. Cook for 5 to 6 minutes. 6. Add garlic, rosemary, and berbere and cook for 30 seconds. 7. Return beef and its juices. 8. Toss for 1 to 2 minutes until hot. 9. Stir in lemon juice and serve immediately.
SCHNAX TIP
Dry the beef well and cook it in batches so it sears instead of steaming.