No ratings yet
Cubes of beef seared hard and fast with onion, jalapeno and rosemary in a dry pan. Quick, smoky and nothing like a slow stew.
Cut the 600 g sirloin into 2 cm cubes and pat them very dry. Sear in a dry hot pan over high heat for 4 to 5 minutes, tossing only occasionally, until deep brown on most sides. Lift out.
Add the 3 tablespoons niter kibbeh to the same pan and melt it for 30 seconds, then add the sliced onion and cook for 6 minutes until softened and starting to catch at the edges.
Add the sliced peppers and jalapenos, the 15 g garlic, the ginger and the rosemary and cook for 4 minutes until the peppers soften but keep some bite.
Return the beef and any juices, add the berbere and the salt and toss over high heat for 2 minutes until everything is glazed and hot through.
Pile onto a platter and serve with the injera for tearing and scooping.
