Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice and wine. Some cooks like it dry, but Hiyaw Gebreyohannes prefers it saucy—all the better for mopping up with Ethiopia's crêpe-like bread, injera.
Beef can replace the lamb here. Try a quick-cooking cut, such as sirloin steak. The spices used in Ethiopian cooking, such as ajwain, nigella seeds and berbere, are available from kalustyans.com and nirmalaskitchen.com.