Always check the labels of the products you use.
Method
- 1
Melt. Melt niter kibbeh or butter in a heavy saucepan upon mid-sized heat, next tip in onions, ginger, garlic, plus berbere. Reduce heat to medium-low plus heat, mixing now and then, till onions are dark, ruddy, and golden, around 30 minutes. Onions should be at one low sizzle during cooking process. Adjust heat accordingly. Move to food processor and blend till not quite a purée. Return in order to saucepan, taste and add salt if it needs it using salt, plus hold warm. Season beef on all sides well with kosher salt. Heat oil in a 30 cm cast iron or stainless steel skillet over a high flame high till gently smoking. Tip in beef in one single layer, leaving plenty of open space in this pan (brown a batch after another if you don't have a big enough skillet). Cook without moving till well-seared on one side, around 3 minutes. Flip meat cubes using tongs plus heat on second side till well seared. Carry on cooking meat, mixing and flipping now and then till wanted level of doneness is reached. For rare meat, move to saucepan promptly. For mid-sized, cook an extra one to two minutes before moving to saucepan. For well done, heat up to five extra minutes before moving to saucepan. Toss beef with warm sauce, mix in lemon juice, and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
33 g protein for 549 kcal = 6 g per 100 kcal, so protein gives about 24% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 549 kcal |
| Protein | 33 g |
| Carbohydrate | 14.2 g |
| of which sugars | 3.6 g |
| of which free sugars | 0 g |
| Fat | 40.4 g |
| of which saturates | 19.9 g |
| Fibre | 4.1 g |
| Salt | 0.22 g |
Protein per 100 kcal
6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
