Ethiopian-style stir fry is an easy dinner during hectic weeks. Spiced with chilies and African spice, this stir fry gets extra depth from red wine. I like to serve it with bread or couscous.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
1/4 cup peanut oil
1 cup thinly sliced red onions
1 1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes
1 teaspoon salt, or to taste
1 tablespoons mild chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 garlic cloves, cut into quarters
3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
2 jalapeño chilies, seeds and ribs removed, thinly sliced
1/2 cup dry red wine
2 red onions, sliced
1/2 cup peanuts, coarsely chopped
1 1/2 pounds baby spinach
- Mix dry spices in a bowl and add meat. Mix well.
- Heat the oil in a large skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges (about 2 minutes). Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side.
- Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, peanuts and wine. Simmer for 1 minute, then season with salt if necessary.
- Stir in the spinach and cook until heated through, about 2 minutes. Season with the salt.