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Ababa Street Beef Bowls

This great recipe from Pitmaster Erica Roby is perfect when you need a filling bowl of beef. This berbere-spiced ribeye is served with onions, peppers, and cherry tomatoes over a bowl of white rice.

Cooking

  1. Prep & season. Toss the beef with berbere, garlic, ginger, and a pinch of salt. Let it sit while you prep vegetables.
  2. Sear the beef. Heat a large skillet over high heat with a bit of oil. Sear the beef until internal temperature reaches 145°F as measured by a meat thermometer. Remove and set aside.
    Grill Option: Smoke the ribeye on a pellet grill or smoker until desired internal temperature is reached. Use Oak wood to smoke.
  3. Cook vegetables. In the same pan, add onions and peppers. Cook just until slightly softened but still vibrant. Add tomatoes at the end so they stay fresh and juicy.
  4. Bring it together. Return beef to the pan. Toss everything together briefly. Turn off heat and immediately add lemon juice, herbs, and a drizzle of olive oil or spiced butter.
  5. Assemble bowls. Spoon over rice. Add extra herbs or a squeeze of lemon on top.

Nutrition

Nutrition information per serving, 4 servings: 290 Calories; 17 g Total Fat (5.7 g Saturated Fat; 0.0 g Trans Fat; 1 g Polyunsaturated Fat; 8 g Monounsaturated Fat); 80 mg Cholesterol; 275 mg Sodium; 8.5 g Total Carbohydrate; 2.2 g Dietary Fiber; 3.7 g Total Sugars; 0.0 g Added Sugars; 26 g Protein; 41 mg Calcium; 2.2 mg Iron; 555 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 7.3 mg Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 224 mg Phosphorus; 4.7 mg Zinc; 27.2 mcg Selenium; 97.8 mg Choline

A serving of this recipe provides an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12, phosphorus and selenium as well as a good source of riboflavin, iron, potassium and choline.

Pitmaster Erica Roby