Gomen Besga Recipe

Season and brown beef

Pat beef cubes dry with paper towels. Season with 1 tsp kosher salt and 1 tsp black pepper. If using, toss beef lightly with 2 tbs flour to coat. Heat 1 tablespoon of vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Add half the beef in a single layer (do not overcrowd) and brown on all sides, about 3–4 minutes per side. Transfer browned beef to a plate and repeat with remaining beef and another 1 tablespoon oil.

Sauté aromatics

Reduce heat to medium. Add the sliced onion and diced green pepper to the same pan used for beef. Sauté until softened and beginning to brown, 4–5 minutes. Add the minced garlic and grated ginger and cook, stirring, for 30–45 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw taste. Add the ground cumin, ground coriander, paprika, mild chili powder (if using), and red pepper flakes. Cook, stirring, about 30 seconds to bloom the spices. Pour in 2 tablespoons soy sauce, 1 cup beef broth, and 1 teaspoon brown sugar. Scrape any browned bits from the bottom of the pan.

Return the browned beef and any accumulated juices to the pan. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 20 minutes to tenderize the beef. Check occasionally and add a splash of water or extra broth if the pan becomes too dry.

While the beef simmers, blanch the collard greens if desired to ease tenderness: bring a large pot of salted water to a boil, add the sliced collards and blanch 1 minute, then drain and immediately transfer to an ice bath. Drain well and squeeze out excess moisture. (This step is optional — you can also add raw collards directly to the pan.)

After the beef has simmered 20 minutes and is nearly tender, stir in the prepared collard greens and the lime juice. Increase heat to medium, cover, and cook until the collards are tender and flavors are melded, about 8–12 minutes. Taste and adjust seasoning with additional soy sauce or salt and pepper as needed.

Once the collards are tender and the beef is fully cooked, remove from heat. Sprinkle chopped parsley or cilantro and sliced scallions over the top. If you prefer a slightly thicker sauce, remove the lid and simmer 2–3 minutes uncovered to reduce; alternatively stir in a small slurry of 1 tsp cornstarch + 1 tbs water and simmer 1 minute until thickened.

Serve hot: portion over cooked rice, couscous, or with flatbread. Offer additional lime wedges at the table.