Ethiopian-Style Beef Stir Fry Recipe

By Marcus Samuelsson |

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 Details

Servings: 6

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


  1. Mix dry spices in a bowl and add meat. Mix well.
  2. 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.
  3. 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.
  4. Stir in the spinach and cook until heated through, about 2 minutes. Season with the salt.