Ethiopian-Inspired Spiced Vegetable and Beef Stir-Fry Skillet
A vibrant, hearty skillet supper that features tender strips of beef and a medley of seasonal vegetables, stir-fried with fragrant Ethiopian spices. This dish brings the warmth of traditional Ethiopian flavors in a quick, weeknight-friendly stir-fry format, perfect for a comforting yet wholesome meal.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Ethiopian-Inspired Spiced Vegetable and Beef Stir-Fry Skillet combines tender strips of beef with a colorful array of seasonal vegetables. The dish is infused with traditional Ethiopian spices like berbere and mitmita, lending a warm, spicy flavor that’s both authentic and accessible. Ready in under 40 minutes, this one-pan meal is perfect for busy weeknights when you want something hearty, nutritious, and full of vibrant flavors.
Why you’ll love it
- Flavor-packed: The complex spices create a warm, aromatic experience.
- Quick and easy: Prepared in one skillet, it cuts down on cleanup time.
- Nutritious: Loaded with colorful vegetables for vitamins and fiber.
- Versatile: Seasonally adjust the vegetables as you like.
Ingredient notes
Beef: Use lean beef flank or sirloin thinly sliced for quickest cooking and tender bites.
Advert
Seasonal vegetables: Bell peppers, zucchini, carrots, and green beans work well; feel free to swap with whatever fresh veggies you have on hand.
Ethiopian spices: Berbere, a key Ethiopian spice blend, offers heat and depth; mitmita adds extra chili heat and citrus notes.
Advert
Additional aromatics: Onion, garlic, and fresh ginger introduce foundational savory and fresh flavors.
Serving & storage
Serve this stir-fry hot over injera bread, steamed rice, or quinoa for a complete meal. Garnish with fresh cilantro or parsley for brightness.
Advert
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, avoid overcooking during reheating.
Advert
Chef tips
- Slice beef thinly against the grain for maximum tenderness.
- Adjust the amount of berbere and mitmita according to your spice tolerance.
- Use fresh seasonal vegetables for best flavor and texture.
- Do not overcrowd the skillet; cook in batches if necessary to ensure proper searing.
Ingredients
- 450 g (1 lb)lean beef flank or sirloin, thinly sliced
- 1 mediumonion, thinly sliced
- 3 clovesgarlic, minced
- 2 tsp (10 ml)fresh ginger, grated
- 1 largebell pepper, julienned
- 1 mediumzucchini, sliced into half-moons
- 2 mediumcarrots, thinly sliced on the diagonal
- 100 g (3.5 oz)green beans, trimmed and halved
- 2 tbsp (30 ml)vegetable oil or neutral oil
- 1 tbsp (7 g)berbere spice blend
- ½ tsp (1 g)mitmita or cayenne pepper (optional for extra heat)
- ½ tsp (3 g)ground turmeric
- 1 tsp (5 ml)tomato paste
- 2 tbsp (30 ml)water or beef broth
- saltto taste
- freshly ground black pepperto taste
- fresh cilantro or parsley sprigsfor garnish (optional)
Advert
Equipment
- large skillet or sauté pan
- cutting board
- sharp knife
- measuring spoons
- spatula or wooden spoon
Nutrition per serving
- Calories350
- Protein30 g
- Carbs15 g
- Fat18 g
Step-by-step
Step 1
Prepare all vegetables and beef by slicing thinly to ensure quick and even cooking.Step 2
Heat the skillet over medium-high heat and add 1 tablespoon of oil. When hot, add the beef slices in a single layer. Sear for 2-3 minutes without moving to get a good brown crust, then stir and cook until just browned but not fully cooked through, about 2 more minutes. Remove beef from skillet and set aside.Step 3
Add the remaining 1 tablespoon of oil to the skillet. Add the sliced onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion begins to soften.Step 4
Add the turmeric, berbere spice, mitmita (if using), and tomato paste to the aromatics. Stir well and cook for 1 minute to bloom the spices.Step 5
Add the carrots and green beans first, stirring frequently for 3-4 minutes. Then add the bell pepper and zucchini. Stir-fry the vegetables until just tender but still crisp, about 4-5 minutes more, adding 2 tablespoons of water or beef broth if the skillet gets too dry.Step 6
Return the beef to the skillet. Season everything with salt and pepper to taste. Stir well to combine and cook for an additional 2 minutes or until beef is cooked through and vegetables are tender-crisp.Step 7
Remove from heat and garnish with fresh cilantro or parsley if desired. Serve immediately over injera, rice, or grains.
Advert
Tags
Advert
Related recipes
Ethiopian-Inspired Stir-Fried Beef Tibs with Seasonal Vegetables
A vibrant stir-fry featuring tender cubes of beef cooked with a medley of fresh seasonal vegetables and traditional Ethiopian spices, served with injera or steamed rice for a quick and flavorful weeknight meal.
Ethiopian-Inspired Steamed Vegetable and Lentil Medley
A wholesome and vibrant Ethiopian-inspired dish featuring a medley of seasonal steamed vegetables and spiced lentils. This recipe embraces traditional flavors with familiar spices like berbere and niter kibbeh, paired with the gentle technique of steaming to preserve the freshness of the produce and the protein-packed lentils, making it a perfect vegetarian weeknight supper.
Ethiopian Spiced Beef Stir-Fry with Injera and Seasonal Greens
A vibrant Ethiopian-inspired beef stir-fry featuring tender strips of beef cooked with traditional spices, served atop injera with a side of sautéed seasonal greens. This dish highlights the bold flavors of berbere and mitmita spices in a quick, weeknight-friendly stir-fry, complemented by the classic sourdough flatbread and fresh vegetables.