Berbere spice mix is an Ethiopian flavoring made up of cumin and coriander seed, which are familiar from North African spice mixes, as well as a more localised blend of pepper, ajowan, fenugreek, allspice.
By Martyna Candrick
- 1-2 tbsp macadamia oil
- 500g organic beef mince
- 1 brown or red onion, cut into wedges
- ½ cup finely diced smoked sausage, optional
- 2 tbsp Berbere spice mix
- 1 tsp cayenne pepper, optional
- ¼ cup organic soy sauce or tamari
- ¼ 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 (arrowroot) 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.