This dish typically uses beef tenderloin, but I use the cheapest cut I can find and cook it until tender. The key to the flavor is the awaze sauce, which is a spicy blend of berbere, garlic, ginger, and other spices. Serve it with injera and cabbage and carrots for a complete meal.

Ingredients

  • 2 tablespoons cooking oil
  • 1 1/2 pounds boneless beef, cut into bite-sized pieces
  • 1 large red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 2 tablespoon garlic paste
  • 2 tablespoon ginger paste
  • 1 tablespoon dried rosemary
  • 3 tablespoons berbere
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup diced tomatoes
  • 15 ounce can tomato sauce
  • 1 tablespoon sweetener
  • 1 tablespoon ghee or butter
  • 1 tablespoon chopped fresh cilantro

Directions

  1. Heat oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove beef from skillet and set aside.
  2. Add onion to skillet and cook until soft, about 5 minutes. Add jalapeño, garlic paste, and ginger paste and cook for another minute until fragrant. Add rosemary, berbere, salt, and pepper and stir to coat vegetables with spices.
  3. Add diced tomatoes, tomato sauce, and sweetener, stir to combine, and cook for another 5–7 minutes until sauce is thickened.
  4. Reduce heat to low, return beef to skillet, cover, and simmer until beef is tender, about 30 minutes. Remove cover and cook until sauce is thickened to your liking, about 10 minutes more.
  5. Stir in ghee or butter until melted and combined. Adjust seasoning to taste and sprinkle with cilantro before serving. Serve with injera.