Tibs
Cubed beef quickly seared in spiced clarified butter with onion, garlic, ginger, and rosemary — the fast pan-seared counterpart to the long-braised wats of shared Ethiopian and Eritrean Habesha cooking.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, cubed
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 jalapenos, sliced
- 1 tbsp berbere spice blend
- 1 sprig fresh rosemary
- 2 tomatoes, chopped
- Salt, to taste
- Injera, to serve
Steps
- Heat the niter kibbeh in a heavy skillet over high heat until shimmering.
- Add the beef in a single layer and sear hard for 2-3 minutes without stirring, to get a good char.
- Add the onion, garlic, ginger, and jalapenos, and stir-fry for another 3-4 minutes.
- Stir in the berbere and rosemary, and cook for 1 minute until fragrant.
- Add the tomatoes and cook just until they soften, 2-3 minutes — the meat should stay quickly seared, not stewed.
- Season with salt and serve immediately over or alongside injera.