• 4 tablespoons unsalted buter
• 1 cup thinly sliced red onions
• 1 1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes
• 1 teaspoon salt, or to taste
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, cut into quarters
• 3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
• 2 jalapeño chilies, seeds and ribs removed, thinly sliced
• 1/2 cup dry red wine

Melt the butter in a wok or large skillet over high heat. Add the onions and cook, stirring constantly, until they begin to color around the edges, around 2 minutes. Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side (or longer if necessary.)

Stir in the chili powder, cardamom, ginger, cumin, cloves, pepper, and garlic. Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, and wine. Simmer for 1 minute, then season with salt if necessary. Simmer for about 5 minutes if you prefer the tomatoes to be a little more cooked.

Serve immediately. Goes well with Awase (see "Sauce" section) and Injera (see "Bread" section.)