Spicy Awaze Beef & Cauliflower Skillet
Tender seared beef with charred cauliflower in a fiery Ethiopian awaze sauce — ginger, garlic, and chili heat in under 20 minutes. Serve with injera or rice.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb beef sirloin or ribeye, cut into 1-inch cubes
- 4 cups cauliflower florets
- 2 tbsp ginger, minced
- 4 cloves garlic, minced
- 2 tbsp berbere spice blend or chili powder
- 2 tbsp red wine vinegar
- 1.5 tbsp tomato paste
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Sear beef cubes 2 minutes per side without stirring — edges should be browned. Transfer to a plate.
- 3
Add cauliflower to the same skillet, cook 3 minutes stirring occasionally until edges char.
- 4
Stir in ginger and garlic, cook 30 seconds until fragrant — don't let it burn.
- 5
Add berbere, tomato paste, and vinegar; stir to coat. Return beef to skillet.
- 6
Add 1/4 cup water, stir, and simmer 2 minutes until sauce coats the beef. Taste and adjust salt.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
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