By Marcus Samuelsson | February 9, 2011

stir fry, ethiopian food, marcus samuelsson

Ethiopian-style stir fry is an easy dinner during hectic weeks. Spiced with chilies and African spice, this stir fry gets extra depth from red wine. I like to serve it with bread or couscous.

Ethiopian-Style Beef Stir Fry Recipe

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1/4 cup peanut oil
  • 1 cup thinly sliced red onions
  • 1 1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes
  • 1 teaspoon salt, or to taste
  • 1 tablespoons mild chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, cut into quarters
  • 3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
  • 2 jalapeño chilies, seeds and ribs removed, thinly sliced
  • 1/2 cup dry red wine
  • 2 red onions, sliced
  • 1/2 cup peanuts, coarsely chopped
  • 1 1/2 pounds baby spinach


Mix dry spices in a bowl and add meat. Mix well.

Heat the oil in a large skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges (about 2 minutes). Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side.

Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, peanuts and wine. Simmer for 1 minute, then season with salt if necessary.

Stir in the spinach and cook until heated through, about 2 minutes. Season with the salt.

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