Ethiopian-style sautéed beef and onion with berbere from Milk Street: The World in a Skillet (page 65) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for ghee.

  • jenburkholder on May 15, 2024

    Very tasty and great results-to-effort ratio. Used up sirloin from the freezer and I threw in some bell pepper to make it a whole meal over rice. No jalapenos in the fridge so subbed an Indian chile, and also sliced and added a couple aging cherry tomatoes to use them up. I had a little bacon fat on the counter so used that instead of ghee. So, maybe a slightly different dish but this one feels endlessly riffable with what's at hand.

  • jenmacgregor18 on May 05, 2024

    Although I'm sure the steak would be better, it was very good with little effort, even with my substitution of 85/15 ground beef. I added chopped pickled jalapenos to mine with a little pickle juice. Great with rice or garlic naan.

  • averythingcooks on September 10, 2023

    I made a berbere spice mix from MS: New Rules and added some sliced sweet peppers with the onions. I used 1 smaller fresh jalapeno and added my mixed sweet/hot pickled peppers to the plates. We really enjoyed this with buttered, toasted ciabatta (naan would also be good) and a dollop of yogurt. This is worth repeating.

  • Soulkitchenjen on February 15, 2023

    Very good! I didn’t use flank steak, because sirloin was much cheaper and less difficult to work with. The jalapeños were spicy! Very flavorful and took maybe 5 minutes of actual cooking time.

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