Beef Stir Fry or Ethiopian "Tibs" from Marcus Samuelsson

By cooksalot

Ingredients

• 1/4 cup peanut oil
• 1 cup thinly sliced red onions
• 1 1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes
• 1 teaspoon salt, or to taste
• 1 tablespoons mild chili powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, cut into quarters
• 3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
• 2 jalapeño chilies, seeds and ribs removed, thinly sliced
• 1/2 cup dry red wine
• 2 red onions, sliced
• 1/2 cup peanuts, coarsely chopped
• 1 1/2 pounds baby spinach

Preparation

Step 1

Mix dry spices in a bowl and add meat. Mix well.

Heat the oil in a large skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges (about 2 minutes). Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side.

Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, peanuts and wine. Simmer for 1 minute, then season with salt if necessary.

Stir in the spinach and cook until heated through, about 2 minutes. Season with the salt.



Read more: http://main.kitchendaily.com/recipe/beef-stir-fry-142770/#ixzz2t8ASscJh