Beef rib and capsicum stir-fry

Name: Beef rib and capsicum stir-fry (Derek Kulwa)
Yield: Serves 2
Cuisine: Ethiopian
Ingredients: paprika, to taste; 2 red capsicums (peppers), chopped; 2 green chillies, chopped; 400 g (14 oz) beef short ribs or back ribs (preferably with some of the fat left on) chopped into small chunks of 2-3 cm (¾–1¼ inch); sunflower oil, for cooking; 5 rosemary sprigs (whole); 1 red onion, sliced; Injera and Awaze, to serve; 2 tablespoons Tesmi

Derek Kulwa

Preparation info

Serves
2

Difficulty
Easy

Appears in

Tekebash & Saba

By Saba Alemayoh

Published 2023

About

In Tigray there are special ‘meat houses’. These are restaurants with butcheries attached that usually serve meat exclusively. You choose your cut and have it cooked for you. It is not customary that vegetables accompany meat.

Ingredients

sunflower oil, for cooking
400 g (14 oz) beef short ribs or back ribs (preferably with some of the fat left on)

Africa
Ethiopia
Lunch
Side dish

Method

Heat some sunflower oil in a stockpot or saucepan over medium heat and brown the beef, using tongs to turn it, then add some salt. The beef will start to release its fats; let it cook in them. Take the beef off the heat once all the liquid has evaporated.

Heat some more oil in a frying pan over medium heat and sauté the onions, capsicum and chilli for about 1 minute.

Add the tes