1 pound lean ball-tip steak cut into small cubes
1 cup minced shallot or red onion
1 jalapeno, sliced
1 fresh rosemary sprig
1 Roma tomato
1 tablespoon olive oil
1/2 teaspoon Korerima
2 teaspoons Berbere (add or lessen as desired)
Sea salt to taste
Cut the beef into 1 1/2 inch cubes. Mince the shallot, and dice the tomato into 1/2 inch pieces.
- Sauté shallots in oil on high heat until tender, about 3 minutes
- Add tomato and stir briskly; then add Berbere and Korerima then sauté for 2 more minutes
- Add the meat, rosemary, and sea salt, cook for 5-7 minutes, stirring occasionally to avoid burning.
- Add jalapeno and remove from heat.
Serve immediately with injera, kinche, or shiro.
Serves: 2-3 | Prep Time: 10 minutes | Cooking Time: 10-12 minutes
WRITTEN BY JOHANNA LARAWAY
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