Beef sautéed with a colorful medley of bell peppers, red onions, and a touch of red wine.
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Heat a large heavy-bottomed skillet or wok over medium-high heat until very hot.
Add the beef cubes in a single layer and sear until browned on all sides and the moisture has evaporated, about 5-7 minutes.
Add the Niter Kibbeh to the pan along with the sliced red onions, sautéing until the onions begin to soften and turn translucent.
Stir in the garlic, ginger, and Berbere spice blend, tossing constantly for 1 minute to toast the spices without burning them.
Deglaze the pan by pouring in the red wine, scraping the bottom to release any flavorful browned bits.
Add the red and green bell pepper strips and the rosemary sprig, continuing to sauté for 3-4 minutes until the peppers are tender-crisp.
Fold in the sliced jalapeños and season with salt, cooking for one final minute to incorporate the flavors.
Remove the rosemary sprig and serve immediately with warm injera flatbread.
