Berbere & Adobo Steak Sauté w/ Somalian Rice (Paleo, GF, Keto Option)
This Berbere & Adobo Steak Sauté and Somalian Rice comes together in half hour and smells so good. The rice is lightly spiced but highly fragrant, while the steak sauté has Ethiopian and Mexican flavors with saucy, tomato-y vegetables. It’s slightly hot, peppery and a little tangy - the key to this dish is the subtle kicks of flavor rather than any overwhelming or standout ingredients.
This recipe is adapted from Moussa Doulaeh, the executive chef of Afro Deli. I played around with some quantities to make this recipe easy for 2 people with mostly pantry staples, like peppers, onions, tomatoes, and rice.
A lot of this dish’s flavor comes from the technique of infusing spices rather than imparting them. The rice is cooked alongside a cinnamon stick and a halved jalapeño to allow for a subtle cinnamon kick and the flavor of jalapeño without the spice. The light seasoning comes from the curry powder and cumin, which perfectly compliment the garlic, onion, and bell peppers. I’d make the rice to accompany so many dishes.
Moussa Doulaeh, the executive chef of Afro Del, featured in The Immigrant Cookbook.
I’ve made the steak sauté with skirt steak before, but I’ve found the best way to cook skirt steak is hot and brief, not through a couple minutes in a saute. I’d stick to the recommendation for sirloin, which is much more accessible than skirt steak anyways. You can use freshly puréed or canned crushed tomatoes; I use the later for convenience and love the flavor.
Finish the dish off with some golden raisins and fresh cilantro! If you make it, tag @cleaneatsfactory on Instagram. Feel free to comment or DM me with any questions.
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Berbere & Adobo Steak Sauté w/ Somalian Rice (Paleo, GF, Keto Option)
Ingredients
- 1 cup long-grain or cauliflower rice
- 1 tbsp avocado oil (or cooking oil of your choice)
- 1/2 green bell pepper, de-seeded and de-stemmed, thinly sliced (save other half for steak saute)
- 1/2 red bell pepper, de-seeded and de-stemmed, thinly sliced (save other half for steak saute)
- 1 garlic clove, minced
- 1/2 tsp salt, to taste
- 1/4 tsp curry powder
- 1/2 tsp ground cumin
- 1/4 of a medium yellow onion, finely chopped (reserve remaining for steak saute)
- 1 small cinnamon stick
- 1/2 of a jalepeno, cut down the middle (save remaining half for garnish)
- 2 tbsp chopped cilantro
- 1 cup chicken stock, bone broth, or vegetable stock (can sub water, not needed if using cauliflower rice)
- 1 tbsp golden raisins (optional)
- 2/3 cup water
- 1 lb sirloin steak, sliced into 1-inch thick strips
- 2 tsp Berbere seasoning
- 1/2 tso adobo seasoning
- 1/2 green bell pepper, de-seeded and de-stemmed, thinly sliced
- 1/2 red bell pepper, de-seeded and de-stemmed, thinly sliced
- 3/4 (remaining from rice) yellow onion, thinly sliced
- 1 clove of garlic, minced
- 1/4 cup crushed tomatoes
- Salt to taste
Instructions
- Add the avocado oil to a medium sauce pan and heat on medium.
- Once hot, add the minced garlic, jalapeño, and cinnamon stick. Swirl the pan and saute for 30 seconds, until fragrant.
- Add the onion, green bell pepper and red bell peppers and stir until beginning to soften and the translucent. Then, add the cumin and curry powder, stir until combined.
- Add the stock (if using, otherwise water) and 2/3 cup water to the saucepan and bring to a boil. Stir around the sides of the pan to deglaze any browning.
- Once boiling, lower the heat to medium and add the rice. Bring to a boil, then lower to a simmer and cover. Cook for 20 minutes. Once done cooking, leave the lid on for 10 minutes before fluffing with a fork and adding in the golden raisins.
- Add the avocado oil to a medium sauce pan and heat on medium.
- Once hot, add the minced garlic, jalapeño, and cinnamon stick. Swirl the pan and saute for 30 seconds, until fragrant.
- Add the onion, green bell pepper and red bell peppers and stir until beginning to soften and the translucent. Then, add the cumin and curry powder, stir until combined.
- Add in the cauliflower rice, season to taste with salt and pepper, and cook until cauliflower is tender, 3-5 minutes on medium heat. Stir in the golden raisins.
- Heat avocado oil (or another high-heat cooking oil) on a large skillet over high heat. Once hot, add the garlic and steak, quickly stirring in the seasoning blends and then allowing the steak strips to sear 1 min per side.
- Lower the heat to medium and add in the onion and peppers. Stir for 2-4 minutes, until vegetables begin to soften. Then, add in the salt and crushed tomatoes. Stir until steak strips are cooked to your liking and the sauce has thickened.
- Serve over rice!
Notes:
Moussa Doulaeh, executive chef of Afro Deli. Featured in The Immigrant Cookbook.