Beef sautéed at high heat until charred and crispy, served with a side of spicy mitmita.
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Pat the beef cubes thoroughly dry with paper towels to ensure they sear properly rather than steaming.
Heat a heavy cast-iron skillet or wok over high heat until it begins to smoke slightly.
Add the beef to the dry pan in a single layer; do not crowd the pan. Sear for 4-5 minutes without moving them until a dark, crispy crust forms.
Add the Niter Kibbeh to the pan along with the sliced onions and rosemary sprigs, tossing to coat the charred beef.
Sauté for another 3 minutes until the onions soften and the beef edges become crunchy and 'derek' (dry-fried).
Stir in the minced garlic, grated ginger, and jalapeño strips, cooking for just 1 minute until fragrant.
Season with salt and black pepper, then remove the rosemary sprigs before serving.
Serve immediately on a bed of injera with a small mound of mitmita on the side for dipping.
