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4 Serves
93 Mins
Using a chefs knife, cut the beef stew meat into small, bite-sized cubes.
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EthiopianVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
58 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
315 mg / 4,700 mgSodium
1024 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the olive oil in a large skillet over medium-high heat and sear the beef until browned on all sides.
Add the chopped onion and minced garlic to the skillet, sautéing until softened and fragrant.
Season the mixture with salt and black pepper to taste, then stir in any additional spices.
Tear the injera into small, manageable strips or pieces.
Add the torn injera to the skillet with the meat, tossing gently to ensure the bread absorbs the juices and flavors.
Cover the skillet and simmer on low heat to allow the injera to soften and meld with the meat.
8
g22
g8
g
American