Ethiopian Beef Tibs
A classic Ethiopian stir-fry featuring tender pieces of beef, sautéed with onions, garlic, ginger, and aromatic Berbere spice. This vibrant dish is quick to prepare and bursting with rich, complex flavors, perfect for a cozy meal.
Ingredients
- •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 to taste Salt
- •to taste to taste Black pepper
- •1/4 cup Fresh cilantro (chopped, for garnish)
Instructions
- 1.
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
Time: 3 min - 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.
Time: 8 min - 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.
Time: 7 min - 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.
Time: 2 min - 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.
Time: 7 min - 6.
Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro and serve immediately, traditionally with injera bread or rice.
Time: 1 min
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.
Recipe from TheCookbook.ai
Created by Ruth H