Ethiopian Awaze Tibs

• •1.5 lb Beef sirloin or tenderloin (cut into 1-inch cubes)
• •1 piece Red onion (large, thinly sliced)
• •4 cloves Garlic (minced)
• •1 tbsp Ginger (fresh, grated)
• •3 tbsp Awaze paste (or more to taste)
• •3 tbsp Niter Kibbeh (clarified spiced butter, or regular butter/oil)
• •1 piece Green bell pepper (sliced into strips)
• •1 piece Jalapeño or Serrano pepper (thinly sliced (optional, for extra heat))
• •1 piece Tomato (medium, diced)
• •to taste Salt
• •to taste Black pepper
• •2 tbsp Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   In a medium bowl, combine the cubed beef with 2 tablespoons of awaze paste, half of the minced garlic, and half of the grated ginger. Mix well to coat the beef evenly. Let it marinate for at least 10 minutes at room temperature, or longer in the refrigerator for deeper flavor.

2. 2

   Heat the Niter Kibbeh (or butter/oil) in a large skillet or non-stick pan over medium-high heat. Once hot, add the marinated beef in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until browned on all sides but still slightly pink in the center. Remove the beef from the pan and set aside.

3. 3

   Reduce the heat to medium. Add the sliced red onion to the same pan and sauté for 3-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the remaining garlic and ginger, and the sliced bell pepper and optional jalapeño, cooking for another 2-3 minutes until fragrant and the peppers are slightly tender-crisp.

4. 4

   Stir in the diced tomato and the remaining 1 tablespoon of awaze paste. Cook for 2-3 minutes, allowing the flavors to meld and the tomato to soften slightly. If the sauce becomes too thick, you can add a tablespoon or two of water or beef broth.

5. 5

   Return the cooked beef to the pan with the vegetables and sauce. Toss everything together to coat the beef thoroughly. Season with salt and black pepper to taste. Cook for an additional 1-2 minutes to heat through.

6. 6

   Garnish generously with fresh chopped cilantro. Serve immediately with injera bread for an authentic Ethiopian experience, or with rice or flatbread.

Chef's Tips

• 💡For the best flavor, use good quality Awaze paste and Niter Kibbeh. Both can often be found in ethnic grocery stores or online.
• 💡Do not overcrowd the pan when browning the beef; cook in batches if necessary to ensure a good sear.
• 💡Adjust the amount of awaze paste to your preferred spice level. You can always add more at the end.