Gored Gored

Gored Gored is a strikingly simple yet intensely flavorful dish of tender raw beef cubes coated in aromatic niter kibbeh and fiery Ethiopian chile spices. The result is rich, buttery, and vibrant, with fresh jalapeño adding a crisp, sharp heat.

Safety Warning

This dish contains raw beef. Use only very fresh whole-cut beef from a trusted source, keep it cold, avoid cross-contamination, and do not serve to pregnant people, young children, older adults, or anyone immunocompromised.

Nutrition · per serving

320kcal

31gProtein

4gCarbs

20gFat

1gFiber

2 servings

Ingredients

6 items

Beef and seasoning

beef sirloin or tenderloin, very fresh, trimmed and cut into 2 cm cubes300 g

berbere8 g

mitmita2 g

fine salt3 g

jalapeño, very thinly sliced20 g

Spiced butter finish

niter kibbeh35 g

Tips

•For an authentic texture, use the freshest high-quality whole cut of beef you can source, not pre-cut stew meat or minced beef.
•If you prefer a less traditional but lightly warmed version, briefly toss the seasoned beef in a just-warm pan for 20-30 seconds off the heat; do not brown it.
•Serve with extra jalapeño or mitmita on the side for more heat. To keep the dish keto, pair it with a simple salad rather than injera.

Steps

1
Chill the beef for 10 minutes in the freezer so it firms up slightly, which makes cleaner cuts. Meanwhile, slice the jalapeño and measure the spices and salt.
300 g beef sirloin or tenderloin, very fresh, trimmed and cut into 2 cm cubes20 g jalapeño, very thinly sliced8 g berbere2 g mitmita3 g fine salt
2
Cut the beef into neat 2 cm cubes if not already cut. Keep the pieces cold and dry; patting off surface moisture helps the seasoning cling without becoming pasty.
300 g beef sirloin or tenderloin, very fresh, trimmed and cut into 2 cm cubes
3
Warm the niter kibbeh just until melted and fluid, not hot. If it gets too hot, let it cool briefly so it stays aromatic and does not start cooking the beef on contact.
35 g niter kibbeh
4
Place the beef in a bowl and add the berbere, mitmita, salt, and about two-thirds of the melted niter kibbeh. Toss gently but thoroughly until every cube is lightly coated. Taste a tiny dab of seasoning from the bowl and adjust only if needed; the dish should be boldly spiced.
300 g beef sirloin or tenderloin, very fresh, trimmed and cut into 2 cm cubes8 g berbere2 g mitmita3 g fine salt35 g niter kibbeh
5
Transfer to serving plates or a shallow platter. Spoon over the remaining niter kibbeh and scatter the sliced jalapeño on top. Serve immediately while the butter is still fluid and fragrant.
35 g niter kibbeh20 g jalapeño, very thinly sliced

Origin & History

Gored Gored is a traditional Ethiopian beef dish known for its minimal handling and bold seasoning, often associated with festive meals and communal dining. It is closely related to kitfo but is typically served in distinct cubes rather than finely minced, highlighting the texture and quality of the meat.

ethiopian beef keto raw spicy quick intermediate

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Steps

Chill the beef for 10 minutes in the freezer so it firms up slightly, which makes cleaner cuts. Meanwhile, slice the jalapeño and measure the spices and salt.

300 g beef sirloin or tenderloin, very fresh, trimmed and cut into 2 cm cubes20 g jalapeño, very thinly sliced8 g berbere2 g mitmita3 g fine salt

Cut the beef into neat 2 cm cubes if not already cut. Keep the pieces cold and dry; patting off surface moisture helps the seasoning cling without becoming pasty.

300 g beef sirloin or tenderloin, very fresh, trimmed and cut into 2 cm cubes

Warm the niter kibbeh just until melted and fluid, not hot. If it gets too hot, let it cool briefly so it stays aromatic and does not start cooking the beef on contact.

35 g niter kibbeh

Place the beef in a bowl and add the berbere, mitmita, salt, and about two-thirds of the melted niter kibbeh. Toss gently but thoroughly until every cube is lightly coated. Taste a tiny dab of seasoning from the bowl and adjust only if needed; the dish should be boldly spiced.

300 g beef sirloin or tenderloin, very fresh, trimmed and cut into 2 cm cubes8 g berbere2 g mitmita3 g fine salt35 g niter kibbeh

Transfer to serving plates or a shallow platter. Spoon over the remaining niter kibbeh and scatter the sliced jalapeño on top. Serve immediately while the butter is still fluid and fragrant.

35 g niter kibbeh20 g jalapeño, very thinly sliced

Origin & History