Ethiopian Berbere Beef
For a gluten-free version use tamari and Worcestershire sauce that's gluten-free. The dish would also work well with veal or chicken mince. Mushrooms or other green vegetables, such as zucchini, cabbage and silverbeet could also be added. You can serve this dish with rice or in lettuce cups.
Servings: 4 -6
- 1-2 tbsp macadamia oil
- 500 g organic beef mince
- 1 brown or red onion cut into wedges
- 1/2 cup finely diced smoked sausage optional
- 2 tbsp Berbere spice mix
- 1 tsp cayenne pepper optional
- 1/4 cup organic soy sauce or tamari
- 1/4 cup rice malt syrup
- 2 tbsp Worcestershire sauce (gluten-free option if preferred)
- veggies of choice about 2 cups: broccoli florets, french beans, zucchini
- 2 tsp tapioca or cornflour
- 1 tbsp water
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped mint
Heat oil in a large pan over high heat. Add beef and onion and sprinkle over with Berbere mix and cayenne, if using. Brown the meat, stirring and breaking up bigger chunks.
Mix together soy sauce, rice syrup and Worcestershire sauce. Lower heat to medium-low and add sauce and broccoli to the mince and cook for a couple of minutes, add tapioca and water mixture and allow for the sauce to thicken. Mix through chopped parsley, mint and basil leaves.
Serve the beef on its own, in lettuce cups or with rice.