JesseEatzA high-heat, quick-seared Ethiopian classic featuring tender beef tossed with fragrant rosemary, spicy jalapeños, and rich niter kibbeh.
Pat the beef cubes dry with paper towels to ensure a proper sear. Season lightly with salt.
Heat a large heavy-bottomed skillet or wok over high heat until it begins to smoke slightly.
Add the beef to the dry pan in a single layer. Sear for 2-3 minutes without moving to develop a deep brown crust.
Work in batches if necessary to avoid crowding the pan and steaming the meat.
Add the niter kibbeh (spiced butter) and the rosemary sprigs to the pan. Toss the beef to coat in the melting butter.
Stir in the onions and jalapeños. Sauté for 3-4 minutes until the onions are translucent and slightly charred at the edges.
Add the minced garlic and berbere spice. Stir constantly for 1 minute until highly fragrant, being careful not to burn the garlic.
Finish with a squeeze of fresh lemon juice to brighten the flavors. Serve immediately while sizzling.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.