This Ethiopian beef dish is made by quickly searing cubed meat over high heat with onion, pepper, and a fragrant red chile spice blend. Traditionally served on injera, it is a quick meal with bold flavor.
Sear the beef in butter over high heat for 6–8 minutes, until browned on all sides. Set aside.
In the same skillet, cook the onion and garlic over medium-high heat for 6 minutes. Add berbere, an Ethiopian red chile spice blend and cook for 1 minute more.
Add the pepper and tomato and cook for 4 minutes. Return the beef to the skillet, season with salt, and cook for 3 minutes more.
Serve hot with injera or flatbread.
Store covered in the refrigerator for up to 2 days. Freeze for up to 1 month. Allergens: contains milk (butter); check packaged products for other allergens.
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