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.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.