Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 grams (1.1 lbs ) beef sirloin or tenderloin, cut into thin strips
- 1 large onion , thinly sliced
- 2–3 cloves of garlic , minced
- 1 tablespoon grated ginger
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter
- 2 tablespoons berbere spice blend
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper , or to taste
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- Salt , to taste
- 2 tablespoons olive oil
- Freshly squeezed juice of 1 lemon
- Fresh cilantro or parsley , chopped, for garnish
Directions
In a mixing bowl, combine the beef strips, sliced onions, minced garlic, grated ginger, niter kibbeh, berbere spice blend, paprika, cayenne pepper, cumin, coriander, cardamom, and salt. Mix well to ensure the beef is coated with the marinade . Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for more intense flavors.
Heat the olive oil in a large skillet or frying pan over medium-high heat.
Add the marinated beef strips to the skillet, spreading them out in a single layer to ensure even cooking. Sauté for about 5–7 minutes, stirring occasionally, until the beef is browned and cooked to your desired level of doneness.
Add the sliced onions from the marinade to the skillet and cook for an additional 2–3 minutes until the onions become soft and slightly caramelized.
Squeeze the lemon juice over the beef and onions, and give it a final toss to incorporate the flavors.
Remove from heat and transfer to a serving dish.
Garnish with freshly chopped cilantro or parsley.
Serve hot as a main course, accompanied by injera (Ethiopian flatbread) or rice.