Best Ethiopian Beef And Peppers Recipes

ETHIOPIAN AWAZE BEEF TIBS RECIPE

Ethiopian Awaze Beef Tibs Recipe image

A new favorite beef dinner from an ancient cuisine, adapted from Hawwi Ethiopian Restaurant, courtesy of Open Kitchen DC.

Provided by Unpeeled

Categories dinner

Number Of Ingredients 11

Ingredients

1 pound ribeye steak, trimmed and cut into thin slices
1/4 onion, chopped
1/2 teaspoon minced fresh rosemary leaves
1 1/2 teaspoons minced fresh ginger
5 cloves garlic
1 teaspoon berebere spice blend
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon clarified butter
1/2 cup water
1/2 cup fresh chopped tomatoes (optional)

Steps:

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).

ETHIOPIAN BEEF AND PEPPERS

Ethiopian Beef and Peppers image

Make and share this Ethiopian Beef and Peppers recipe from Food.com.

Provided by byZula

Categories Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 green chilies (skinned, seeded and chopped)
2 teaspoons fresh ginger, peeled and chopped
4 garlic cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup red wine
2 lbs sirloin steaks, cut in 1/2 inch strips
6 tablespoons oil
2 cups onions, chopped
2 bell peppers, cut in strips

Steps:

Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in hot oil.
When evenly browned, remove and drain off all but 2T oil.
Saute onion in the oil until soft but not browned.
Add the bell peppers and saute for an additional 3 minutes
Add the chile puree and bring to a boil, stirring constantly.
Add the beef and mix until strips are coated with sauce.
Reduce heat and simmer 10 minutes more until the beef is done.

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