Servings:
6 to 8 servings
Ingredients
- 1/4 cup spiced butter or 4 tablespoons (1/2 stick) unsalted butter
- 1 cup thinly sliced red onions
- 5 1/2 pound hangar steak or beef tenderloin, cut into 1/2-inch cubes
- 1 teaspoon salt, or to taste
- 5 1/2 tablespoon berbere (see recipe) or chili powder
- 1/2 teaspoon ground white cardamom, preferably freshly ground
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 3 clove garlic cloves, cut into quarters
- 3 clove tomatoes, chopped, or 11/2 cups roughly chopped canned tomatoes
- 2 clove jalapeño chilies, seeds and ribs removed, thinly sliced
- 1/2 cup dry red wine
Preparation
Baking Directions:
1.Melt the spiced butter in a wok or large skillet over high heat.
Add the onions 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.
2.Stir in the berbere, cardamom, ginger, cumin, cloves, pepper, and garlic.
Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, and wine.
Simmer for 1 minute, then season with salt if necessary.
3.Serve with Awase and Injera.
