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
|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.