Beef Buna Recipe

Marinate the beef

Pat the beef cubes dry with paper towels. In a bowl combine soy sauce, 2 tablespoons water, cornstarch, and black pepper. Add beef and toss to coat. Let sit at room temperature for 15 minutes or refrigerate up to 1 hour.

Heat a large heavy skillet or sauté pan over medium-high heat until hot. Add vegetable oil. When shimmering, add the marinated beef in a single layer (work in batches if necessary) and sear without moving for 2–3 minutes to develop color.

Turn the beef pieces and sear another 1–2 minutes until browned but not fully cooked through. Transfer seared beef to a plate and set aside.

Reduce heat to medium. If the pan looks dry add the remaining oil (or butter). Add minced garlic and sliced onion. Cook, stirring occasionally, until the onion is softened and begins to brown, about 6–8 minutes.

Add julienned ginger, berbere spice blend and mitmita (if using). Cook, stirring constantly, 1–2 minutes to bloom the spices and release their aroma. Scrape up any browned bits from the bottom of the pan.

Stir in the tomato paste and cook 1 minute to remove the raw edge. Add the diced tomatoes and beef stock (or water) and stir to combine, loosening any fond on the pan bottom.

Return the seared beef and any accumulated juices to the pan. Bring to a gentle simmer, then reduce heat to medium-low. Cover and simmer gently until beef is tender, about 25–30 minutes, stirring occasionally. If sauce reduces too much, add up to 1/2 cup additional stock or water.

Taste and season with salt (start with the listed amount) and more black pepper or berbere/mitmita for heat as desired.

Once beef is tender and sauce is glossy, stir in the lemon juice and butter (if using) to finish the sauce. Cook 1 minute more to meld flavors.

Turn off the heat, sprinkle with chopped cilantro or parsley if using, and let rest for 5 minutes.

Serve hot over injera, rice, or with crusty bread. Garnish with extra fresh herbs or a wedge of lemon.