Beef Stir Fry

Makes 6-8 servings

	4	Tbsp. (½ stick) unsalted butter
	1	cup thinly sliced red onions
	1½	pounds hangar steak or beef tenderloin, cut into ½-inch cubes
	1	tsp. salt, or to taste
	1½	Tbsp. berbere or chili powder
	½	tsp. ground white cardamom, preferably freshly ground
	½	tsp. ground ginger
	¼	tsp. ground cumin
	⅛	tsp. ground cloves
	¼	tsp. freshly ground black pepper
	3	garlic cloves, cut into quarters
	3	tomatoes, chopped, or 1½ cups roughly chopped canned tomatoes
	2	jalapeño chilies, seeds and ribs removed, thinly sliced
	½	cup dry red wine

1. Melt the butter in a wok or large skillet over high heat. Add the onions and cook, stirring constantly, until they begin to color around the edges, about 2 minutes. Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side.
2. Stir in the berbere, cardamom, ginger, cumin, cloves, pepper, and garlic. Tilt the pan away from you to avoid the steam that will rise and carefully add the tomatoes, jalapeños, and wine. Simmer for 1 minute, and season with salt if necessary.
3. Serve with Mango Couscous and Injera or pita bread (flat bread)