Ethiopian Beef and Peppers
Savor the bold, aromatic flavors of Ethiopian cuisine with this Ethiopian Beef and Peppers recipe, a vibrant dish that combines tender slices of beef, colorful bell peppers, and a medley of rich, earthy spices. Infused with the smoky heat of berbere spice blend and the depth of tomato paste, this one-pan wonder is both flavorful and easy to prepare, ready in just 40 minutes. The dish’s balance of heat and savory richness pairs beautifully with traditional Ethiopian injera or a hearty bowl of steamed rice. Topped with fresh parsley for a pop of color, this gluten-free and protein-packed meal is perfect for weeknight dinners or an introduction to the vibrant world of Ethiopian cooking.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 500 grams Beef (sirloin or chuck, thinly sliced)
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Berbere spice blend
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Thinly slice the beef, green bell pepper, red bell pepper, and onion. Mince the garlic cloves.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat.
Add the sliced beef to the pan and sear for 3-4 minutes, or until browned. Remove and set it aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and cook for 3-4 minutes until softened and slightly golden.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the berbere spice blend and tomato paste, cooking for another 1-2 minutes to toast the spices and develop their flavor.
Add the sliced bell peppers to the pan and stir well to coat them in the spice mixture. Cook for 3-4 minutes until slightly softened.
Return the beef to the pan, along with any juices it released. Season the mixture with salt and black pepper.
Pour in the water and bring the mixture to a simmer. Cook for 5-7 minutes, stirring occasionally, until the flavors meld together and the beef is tender.
Taste for seasoning and adjust salt or spice levels if needed.
Garnish with fresh parsley, if desired, and serve hot with injera or over rice.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
