Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced sautéed beef with peppers — Ethiopia.
Equipment: Large frying pan
Measures and names
Ingredients
- 600 g beef steak, cubed
- 1 onion
- 1 pepper, sliced
- 3 garlic cloves
- thumb of ginger
- 1 tbsp berbere spice
- 30 g butter
- 1 tbsp oil
- 1 tomato, chopped
- Salad or greens, to serve
Optional extras
- Rosemary
Method
- Heat the oil and half the butter in a large pan until foaming. Sear the beef cubes over a very high heat for 3–4 minutes, until browned but still pink inside. Remove to a plate.
- Add the rest of the butter and cook the onion and pepper for 4 minutes.
- Stir in the garlic, ginger and berbere and cook for 1 minute, until fragrant.
- Add the tomato and rosemary (if using) and cook for 2 minutes.
- Return the beef with its juices, toss to coat in the spiced butter, and season to taste.
- Serve hot with a crisp salad or steamed greens.
Swaps and tips
Berbere is a fragrant Ethiopian spice blend, sold in larger supermarkets. Serve with a crisp salad instead of injera.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 41 g | 12 g | 4 g | 27 g | 469 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
