Ethiopian-style Pleah Sach Ko

Ingredients

In the original Cambodian Pleah Sach Ko, the beef is typically marinated in lime juice, fish sauce, and sugar, and served with a variety of fresh herbs and vegetables. In this Ethiopian adaptation, we incorporate traditional Ethiopian spices like berbere and mitmita into the marinade, giving the dish a unique and aromatic flavor profile. Additionally, we use Ethiopian-inspired ingredients such as injera (Ethiopian flatbread) croutons and a tangy dressing made with Ethiopian spices and lime juice. We alse have the original recipe for Pleah sach ko, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 2 teaspoons berbere spice 2 teaspoons berbere spice
• 1 teaspoon mitmita spice 1 teaspoon mitmita spice
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1 cup fresh herbs (cilantro, mint, basil), chopped 1 cup fresh herbs (cilantro, mint, basil), chopped
• 1 cup injera (Ethiopian flatbread), cut into small squares for croutons 1 cup injera (Ethiopian flatbread), cut into small squares for croutons

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lime juice, fish sauce, sugar, berbere spice, and mitmita spice. Add the sliced beef and marinate for at least 30 minutes.
2. 2.
   Heat a grill or skillet over medium-high heat. Cook the marinated beef for 2-3 minutes on each side, or until cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes.
3. 3.
   In a large bowl, combine the sliced red onion, cucumber, tomato, and fresh herbs.
4. 4.
   In a separate small bowl, whisk together the dressing ingredients: 2 tablespoons lime juice, 1 teaspoon berbere spice, and a pinch of salt.
5. 5.
   Add the cooked beef to the bowl of vegetables and herbs. Pour the dressing over the salad and toss gently to combine.
6. 6.
   Serve the Ethiopian-style Pleah Sach Ko on a platter, garnished with injera croutons.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness.
• Berbere spice — If you can't find berbere spice, you can make your own by combining paprika, cayenne pepper, ginger, coriander, cardamom, fenugreek, cinnamon, and cloves.
• Mitmita spice — Mitmita is a spicy Ethiopian spice blend. If you prefer a milder flavor, reduce the amount of mitmita spice or omit it altogether.
• Injera — Injera is a traditional Ethiopian flatbread. If you can't find injera, you can substitute it with toasted pita bread or naan.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice over the finished dish.
• If you prefer a spicier salad, add a pinch of cayenne pepper or extra mitmita spice to the dressing.
• Customize the salad by adding your favorite vegetables or herbs, such as bell peppers, scallions, or dill.
• To make the injera croutons, cut the injera into small squares and toast them in a dry skillet until crispy.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will continue to meld together, making it even more delicious the next day.

Serving advice

Serve the Ethiopian-style Pleah Sach Ko as a main course or as part of a larger Ethiopian feast. It pairs well with injera or rice. Garnish with extra fresh herbs and a sprinkle of berbere spice for an added visual appeal.

Presentation advice

Arrange the salad on a large platter, placing the marinated beef on top of the bed of vegetables and herbs. Sprinkle the injera croutons over the salad for an attractive and crunchy element. Serve with injera on the side for an authentic Ethiopian experience.