Beef rib and capsicum stir-fry

Derek Kulwa

Preparation info
  • Serves


    • Difficulty


Appears in
Tekebash & Saba: Recipes from the Horn of Africa

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.


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


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.

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