No Wok Necessary: Ethiopian-Style Beef Stir-Fry

• 1 tablespoon mild chili powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds hanger steak or beef tenderloin, cut into 1/2-inch cubes
• 1/4 cup peanut oil
• 2 red onions, sliced
• 3 cloves garlic, quartered
• salt
• 3 medium-size ripe tomatoes, chopped, or 1 1/2 cups drained, roughly chopped canned tomatoes
• 1 bunch broccolini, in 2-inch pieces
• 2 jalapenos, seeded and thinly sliced
• 1/2 cup unsalted dry-roasted peanuts, coarsely chopped
• 1/2 cup dry red wine
• 6 thin slices navel orange, quartered

1. Mix the chili powder, cardamom, ginger, and pepper in a bowl.
2. Add the beef and toss to coat.
3. Heat the oil in a large skillet on high.
4. Add the onions and garlic and saute, stirring constantly, until they begin to brown on the edges.
5. Add the meat, sprinkle it with 1 teaspoon salt, and stir-fry until it is browned on all sides.
6. Reduce the heat and add the tomatoes, broccolini, jalapenos, peanuts, and wine.
7. Simmer for about a minute, then season with salt if needed.
8. Cook for about 2 minutes more, then serve, garnished with orange pieces.

chili powder, ground cardamom, ground ginger, freshly ground black pepper, hanger, peanut oil, red onions, garlic, salt, tomatoes, broccolini, jalapenos, peanuts, red wine, orange

Taken from www.foodrepublic.com/recipes/no-wok-necessary-ethiopian-style-beef-stir-fry/ (may not work)