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.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPrepare all ingredients: thinly slice the beef, onion, mince garlic, grate ginger, and chop the greens.
- 02:00Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering.
- 04:00Add the sliced beef in a single layer. Sear without stirring for 1-2 minutes to develop a golden crust, then stir-fry for another 1-2 minutes until nearly cooked through. Transfer beef to a plate and set aside.
- 03:00In the same skillet, add the remaining 1 tablespoon oil. Sauté the sliced onion until soft and translucent, about 3 minutes.
- 00:30Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
- 01:00Sprinkle the berbere and mitmita spices into the skillet. Stir to combine and toast the spices for 1 minute, stirring constantly to prevent burning.
- 02:00Return the beef to the skillet. Stir everything together to coat the beef in the spices. Cook for another 2 minutes until the beef is cooked through and flavors meld.
- 04:00Meanwhile, in a separate pan, heat a splash of oil over medium heat. Add the seasonal greens, season with a pinch of salt, and sauté until just wilted, 3-4 minutes.
- No timer neededRemove the greens from heat, drizzle with lemon juice, and toss gently. Adjust seasoning with salt and pepper to taste.
- No timer neededServe the spiced beef stir-fry hot over the warm injera with the sautéed seasonal greens on the side. Garnish with fresh cilantro or parsley if desired.
Chef tips
- Pat the beef dry before cooking to achieve a better sear and prevent steaming.
- Adjust the quantity of mitmita according to your spice heat preference — start with less if unsure.
- If injera is unavailable, serve with sourdough flatbread or tortillas as a substitute, though traditional flavor differs.
- For a vegetarian version, substitute beef with firm tofu or mushrooms and adjust cooking time accordingly.
Equipment check
- large skillet or wok
- sharp knife
- cutting board
- spatula or wooden spoon
- measuring spoons
- plate for resting beef
Nutrition per serving
- Calories450
- Protein35 g
- Carbs40 g
- Fat15 g
Tags
Behind the dish.
Overview
This Ethiopian Spiced Beef Stir-Fry brings vibrant flavors to your table by combining tender beef strips with traditional berbere and mitmita spices. Served atop soft, sourdough injera and paired with quick-sautéed seasonal greens, this dish offers a balanced and colorful meal that’s perfect for a busy weeknight.
Why you’ll love it
- Bold and authentic Ethiopian flavors delivered in under 30 minutes.
- Uses easily sourced spices to create an exotic yet approachable meal.
- Nutritious and balanced with protein, carbs from injera, and fresh seasonal vegetables.
- Quick stir-fry method cooks beef to tender perfection while preserving spice aromas.
Ingredient notes
Beef: Use thinly sliced sirloin or ribeye for tender, quick-cooking stir-fry beef. Pat dry before cooking to ensure good searing.
Berbere: A traditional Ethiopian spice blend containing chili, garlic, ginger, basil, fenugreek, and other spices. Adds warm heat and complexity.
Mitmita: A hotter chili powder mix generally used as a condiment but incorporated here for a layered heat dimension. Adjust quantity to your heat preference.
Injera: Ethiopian sourdough flatbread made from teff flour. You may find it at specialty stores or substitute with plain sourdough pancakes if unavailable.
Seasonal greens: Choose tender greens like kale, Swiss chard, collard greens, or spinach based on availability. Wash thoroughly.
Serving & storage
Serve the beef stir-fry immediately over warm injera with the sautéed greens on the side. This dish is best enjoyed fresh to preserve texture and spice vibrancy. Leftovers can be refrigerated in airtight containers for up to 2 days and gently reheated in a skillet or microwave. Do not freeze the injera as it may become soggy.
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