Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen
by Luladey Moges
- 2 lb chuck roast beef (or any lean beef), cut into 1- to 2-inch cubes
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, diced
- 3 tablespoons oil (or 1 tablespoon kibe)
- 1 tablespoon berbere
- 2 medium jalapeños, deseeded and thinly sliced
- 1 beefsteak tomato (or 2 Roma tomatoes), with their seeds, thinly sliced
- 1 sprig fresh rosemary (optional)
- Salt and pepper
- In a large non-stick skillet, sear the beef on all sides over medium-high heat, about 5 minutes in total. Add the oil, followed by the onions and garlic, and mix to combine. Let cook, stirring occasionally, until the onions and garlic begin to soften, 4–5 minutes.
- Mix in the berbere, jalapeños, and tomatoes. Let cook for another 5 minutes, just to soften the tomatoes. Add the rosemary (if using) and salt and pepper to taste. Cover the skillet, turn down the heat to low, and let simmer, stirring occasionally, for 10–15 minutes, just to warm everything through and combine all the flavors.
- Serve hot with injera, rice, or your favorite whole grain bread.