Ethiopian Beef & Peppers

This Ethiopian-inspired beef stir-fry builds its flavor from a pounded spice paste that’s pure fire and fragrance. Green chiles, fresh ginger, garlic, and a warm quartet of cardamom, turmeric, cinnamon, and cloves get blitzed together with red wine into a smooth, aromatic paste that coats every strip of sirloin.

The technique matters here. Brown the beef hard and fast first, then pull it out. That sear locks in the juices. The onions and bell peppers cook in the same pan, picking up all those caramelized bits before the chile paste goes in and everything comes to a boil.

When the beef goes back in, it only needs ten more minutes at a gentle simmer. You’re not braising here. These are tender sirloin strips that overcook quickly, so keep the heat low and watch the clock.

The spice blend reads like berbere’s gentler cousin. Cardamom and cinnamon bring sweetness, cloves add bite, and the green chiles carry a fresh, vegetal heat that’s different from dried pepper flakes. Serve this over injera if you can find it, or rice works just fine.

Chef Tips

• Cut the sirloin against the grain into thin strips so they stay tender during the quick simmer
• Get your oil smoking hot before browning the beef; crowding the pan steams the meat instead of searing it
• Skinning and seeding the green chiles tames the heat but keeps the flavor; leave seeds in if you want more fire
• The spice paste can be made ahead and refrigerated overnight for deeper flavor

Variations

• Lamb version: Swap the sirloin for lamb leg, sliced thin, for a richer, gamier take
• Vegetarian: Replace beef with firm tofu or chickpeas and reduce the simmer time
• Extra heat: Add a dried bird’s eye chile to the paste for serious kick