1poundribeye steak, trimmed and cut into thin slices
1/2teaspoonminced fresh rosemary leaves
1 1/2teaspoonsminced fresh ginger
1teaspoonberebere spice blend
1/2cupfresh chopped tomatoes (optional)
Purée or mash the fresh ginger and garlic into a paste.
In a bowl, mix together the steak, onion, rosemary, ginger, garlic, berebere and salt. Place a pan on medium heat. Add the oil and butter. When the pan is hot, place the spiced meat and onion mixture into the hot pan and cook for about 5 minutes. PRO TIP: Do not stir the meat right away. Let it sit in the hot pan for the first couple of minutes to brown on the bottom. Also, make sure you use a wide-enough pan so the meat does not steam. Steaming also prevents browning.
Add ½ cup water and cook for another 5 minutes. Taste for seasoning. Add fresh chopped tomatoes if desired. Serve with rice, or with injera (which can be purchased from a local Ethiopian market).
A recipe from Unpeeled. Copyright 2020. All rights reserved.