Ethiopian-Style Sautéed Beef, Onion and Chilies

Ingredients

1 1/2 pounds flank steak, cut with the grain into 3-inch sections, then thinly sliced against the grain on the diagonal

2 tablespoons berbere

4 medium garlic cloves, minced

2 rosemary sprigs

1/2 teaspoon ground fenugreek (optional)

1/4 teaspoon ground cardamom

Kosher salt and ground black pepper

2 tablespoons ghee or neutral oil

1 large red onion, halved and sliced ¼ inch thick

1/4 cup dry white wine

2 jalapeño chilies, stemmed and sliced into thin rings

Directions

In a medium bowl, toss the beef with the berbere, garlic, rosemary, fenugreek (if using), cardamom and ½ teaspoon each salt and pepper. Let stand for about 10 minutes.

In a 12-inch skillet over medium-high, heat the ghee until barely smoking. Add the beef and cook, stirring just once or twice, until the meat is only just slightly pink and has released some of its juices, 2 to 4 minutes. Add the onion and wine, then cook, stirring often, until the onion is wilted but not fully softened, about 3 minutes. Add the jalapeños and continue to cook, stirring, until the beef is tender and slightly saucy, 1 to 2 minutes.

Off heat, remove and discard the rosemary, then taste and season with salt and pepper.