How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make the injera ahead of time?

Yes, injera can be made ahead and stored in the fridge. Warm it before serving.

Is there a substitute for teff flour?

You can use a mix of whole wheat and all-purpose flour, but the taste will differ.

Can I use a different type of meat?

Yes, lamb or chicken can also be used, adjusting cooking times as necessary.

How can I adjust the spice level?

Reduce the Berbere amount or add a tablespoon of honey to balance the spices.

Ethiopian Berbere-Infused Beef Tips with Injera

Name: Ethiopian Berbere-Infused Beef Tips with Injera
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Beef tips; Berbere spice blend; Garlic; Ginger; Salt; Vegetable oil; Teff flour; Warm water; Salt; Olive oil; Onion; Tomatoes; Lemon juice; Salt and pepper

Aromatic Beef Tips Served with Traditional Ethiopian Flatbread

Tender beef tips marinated with spicy Berbere seasoning, served alongside soft and spongy Injera, create a delightful balance of flavors and textures.

3 h
4
Intermediate

Ingredients

For the Berbere-Infused Beef

Beef tips

2 lbs, cut into 1-inch cubes

Berbere spice blend

3 tbsp, adjust to taste

Garlic

2 cloves, minced

Ginger

1 tbsp, grated

Salt

1 tsp or to taste

Vegetable oil

2 tbsp

For the Injera

Teff flour

2 cups

Warm water

3 cups

Salt

Pinch

Olive oil

1 tbsp for cooking

For the Onion and Tomato Garnish

Onion

1 large, thinly sliced

Tomatoes

2 medium, diced

Lemon juice

1 tbsp

Salt and pepper

To taste

Preparation

Marinating the Beef

Combine ingredients

In a large bowl, combine beef cubes with Berbere spice, garlic, ginger, and salt.

Experiment with the Berbere spice level to suit your palate.

Add oil and mix

Drizzle with vegetable oil and mix well until beef is evenly coated.

Refrigerate

Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Preparing the Injera Batter

Mix batter

In a large bowl, mix teff flour with warm water until smooth.

Ferment

Cover with a cloth and let ferment at room temperature for at least 2 days, or until bubbles form and a sour aroma develops.

Ensure the batter is not overly fermented, as it can turn sour.

Season

Add a pinch of salt before making the injera.

Cooking Process

Searing the Beef

Heat a pan over medium-high heat, add marinated beef, and sear until browned on all sides.

Making the Injera

Heat a large non-stick skillet on medium, add a thin layer of batter, cover with a lid, and cook until holes form on top and the edges lift easily.

Preparing the Garnish

In a separate pan, sauté onions until translucent, add tomatoes, lemon juice, salt, and pepper, cook for a few minutes until tomatoes soften.

Plating & Serving