Ethiopian-Inspired Berbere Beef and Injera Grain Skillet

Name: Ethiopian-Inspired Berbere Beef and Injera Grain Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g beef chuck, cut into 1-inch cubes; 2 tbsp berbere spice mix; 1 tbsp vegetable oil; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 200 g injera, torn into bite-sized pieces; 400 ml water; 150 ml plain yogurt, whole milk, slightly tangy; 1 tsp smoked paprika; 1/2 tsp ground fenugreek; 1 tsp salt; 1/4 tsp black pepper; 1 tbsp tomato paste; 1 small lemon, juiced; 2 tbsp fresh cilantro, chopped

A one-pan stovetop dish featuring tender beef simmered in tangy fermented injera grains and aromatic berbere spice, offering a warm, layered flavor with a hint of tang and spice.

Prep20 minCook30 minTotal50 minServes4Difficultymedium

Method

How to make it

01
In a large bowl, toss the beef cubes with 1 tbsp berbere spice and 1/2 tsp salt; let rest for 10 minutes while prepping other ingredients.
02
Heat the vegetable oil in a large deep skillet over medium-high heat until shimmering, then brown the beef in batches, about 3-4 minutes per batch, until deeply seared; set browned beef aside.
03
Lower heat to medium, add diced onion to the skillet, and cook until translucent and soft, about 5 minutes, stirring occasionally.
04
Add minced garlic and grated ginger; cook 1 minute until fragrant.
05
Stir in tomato paste, remaining 1 tbsp berbere spice, smoked paprika, fenugreek, black pepper, and the torn injera pieces; toast for 2 minutes to coat everything evenly.
06
Return the beef to the skillet, pour in the water and yogurt, stir gently to combine; bring mixture to a simmer.
07
Reduce heat to low, cover, and cook gently for 20 minutes, stirring halfway, until beef is tender and injera has absorbed most of the liquid, creating a thick stew.
08
Remove from heat, stir in lemon juice and chopped cilantro; taste and adjust seasoning with additional salt or lemon as needed.
09
Let the skillet dish cool slightly before dividing into airtight containers for make-ahead lunches.

From the editor

Cooking tips

If you can’t find injera, substitute with sourdough flatbread torn into pieces to mimic the tangy fermented base.
To make the dish ahead, cool completely before refrigerating in sealed containers; it will keep well for up to 3 days and flavors deepen with time.
When browning the beef, avoid overcrowding the pan to ensure a good sear and avoid steaming the meat.
If you prefer less tang, reduce the yogurt to 100 ml and add extra water to maintain the cooking liquid volume.

Published May 2, 2026