Steps
- Mix 2 tablespoons of berbere, 1 teaspoon of ground fenugreek, ½ teaspoon of ground ginger, ¼ teaspoon of ground cumin, ¼ teaspoon of ground cloves, and 1 teaspoon of black pepper.
- Heat a large wok over high heat. Stir-fry 1 large thinly sliced red onion in the dry wok until lightly charred.
- Add ¼ cup of ghee and 900g of beef sirloin cut into bite-sized pieces. Stir-fry in batches until browned outside but still rare inside.
- Return everything to the wok. Add the spice mixture, 3 thinly sliced garlic cloves, and 1 sliced jalapeño; stir-fry for 30 seconds.
- Add 2 cups of whole peeled tomatoes broken into pieces and ½ cup of dry red wine. Cook for 1-2 minutes, until the beef reaches 145°F / 63°C, then rest for 3 minutes.