Ethiopian Beef Tibs

• •1.5 lb Beef sirloin or tenderloin (cut into 1-inch cubes)
• •1 piece Red onion (medium, finely chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Berbere spice blend (or to taste)
• •3 tbsp Niter Kibbeh (Ethiopian spiced clarified butter) (or unsalted butter with 1/2 tsp turmeric)
• •1 piece Green bell pepper (small, cored and thinly sliced)
• •1 piece Jalapeño or serrano pepper (thinly sliced (optional, for heat))
• •to taste Salt
• •to taste Black pepper
• •1 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat the Niter Kibbeh (or butter) in a large skillet or wok over medium-high heat. Once shimmering, add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until nicely browned. Remove the beef from the skillet and set aside.

3. 3

   Reduce the heat to medium. Add the chopped red onion to the same skillet and sauté for 5-7 minutes, scraping up any browned bits from the bottom, until softened and translucent.

4. 4

   Stir in the minced garlic, grated ginger, and Berbere spice blend. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

5. 5

   Return the seared beef to the skillet. Add the sliced green bell pepper and optional sliced jalapeño/serrano. Toss everything together to coat the beef and vegetables with the spices. Cook for an additional 5-7 minutes, or until the bell peppers are tender-crisp and the beef is cooked to your desired doneness.

6. 6

   Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro and serve immediately, traditionally with injera bread or rice.

Chef's Tips

• 💡For the best flavor, use Niter Kibbeh. If you don't have it, clarified butter or unsalted butter with a pinch of turmeric and a tiny bit of cardamom can be a substitute.
• 💡Do not overcrowd the pan when searing the beef; this ensures a good sear rather than steaming the meat.
• 💡Berbere spice blend can vary in heat. Adjust the amount to your preference. You can also add a splash of water or broth during step 5 if the pan gets too dry.