Ethiopian stir-fry dish

Ingredients:

Main Ingredients:

• 2 pounds beef, chopped into bite-sized pieces (ribeye or lamb)
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 tablespoon niter kibbeh (Ethiopian clarified butter)
• 1 large onion, chopped
• 1-2 spicy chilies, chopped (jalapeno)
• 1 tablespoon chopped ginger
• 3-4 cloves garlic, chopped
• 2 tablespoons berbere spice blend (or more to taste)
• 1 cup tomato sauce (or beef stock)
• 1 tomato, chopped

Instructions:

1. Season the Beef:
   • Season the beef chunks with salt and pepper.
2. Brown the Beef:
   • Heat 1 tablespoon of oil in a large pan over medium heat.
   • Add the beef in batches and cook for 2-3 minutes per side, or until browned.
   • Remove the browned beef and set aside.
3. Sauté the Aromatics:
   • Heat the remaining oil in the same pan.
   • Add the niter kibbeh, onion, and chili peppers. Cook for 5 minutes, or until the onions soften.
   • Add the garlic, ginger, and berbere spice blend. Cook for 1 minute, stirring constantly.
4. Add the Liquid and Tomato:
   • Pour in the tomato sauce (or beef stock) and add the chopped tomato.
   • Simmer the sauce for 5 minutes.
5. Combine and Simmer:
   • Return the browned beef to the pan.
   • Simmer the stew for an additional 10 minutes, or until the beef is cooked through and the sauce has thickened.
6. Serve:
   • Serve the stew over injera (Ethiopian flatbread) or with warmed pita bread and rice.

Tip: For a spicier stew, increase the amount of berbere spice blend and use hotter chili peppers.