Tibs

Name: Tibs
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 700g Beef Sirloin, or Tenderloin, cut into bite-size strips; 2 medium Red Onions, thinly sliced; 2 medium Tomatoes, diced; 2 Green Chilis, jalapeño or serrano, sliced; 4 cloves of Garlic, minced; 1 tbsp Ginger, fresh, minced; 3 tbsp Niter Kibbeh, Ethiopian spiced clarified butter; 2 tbsp Berbere Spice Blend; 2 sprigs of Rosemary, fresh, or 1 tsp finely chopped; 1 1/4 tsp Fine Salt, to taste; 1/2 tsp Pepper (Black), freshly ground; 6 large Injeras, Ethiopian flatbread

Tibs is a sizzling Ethiopian-style stir-fry of tender beef strips seared with aromatics, warm berbere spice, and clarified spiced butter for a richly fragrant, slightly spicy dish. It’s brightened with tomatoes and green chiles and finished with a hint of rosemary, traditionally served on soft injera to soak up the juices.

Tibs is a sizzling Ethiopian-style stir-fry of tender beef strips seared with aromatics, warm berbere spice, and clarified spiced ... Show more

Traditional Ethiopian Recipe

Health Grade

A- · Excellent

Rating

4.3

Time

35 min

Price

5,85 €

Calories

717 kcal

healthy

quick

easy

one pot

Method

Prep the ingredients

Pat the Beef Sirloin dry, trim away any tough silverskin if needed, and cut it into bite-size strips. Thinly slice the Red Onion, dice the Tomato, slice the Green Chili, mince the Garlic, and mince the Ginger. Strip the leaves from the Rosemary sprigs and chop them finely so the flavor spreads evenly through the pan. Keep everything in separate little piles so the cooking moves quickly once you start.

Season the beef

Toss the beef with about 1 tsp of Fine Salt and 1/2 tsp of Black Pepper so every strip is lightly coated. Let it sit while you heat the pan and get the rest of the ingredients ready.

Sear the beef

Heat a large skillet over medium-high, then melt 2 tbsp of Niter Kibbeh in the pan. Add the beef in a single layer and sear for 2 minutes per side, working in batches if necessary so the meat browns instead of steaming. Transfer the browned beef to a plate.

Cook the onions

Add the remaining niter kibbeh to the skillet, then stir in the onion, chili, garlic, ginger, rosemary, and Berbere Spice Blend. Cook, stirring often, for 5 minutes until the onions soften and the spices smell deeply toasted. Add the tomato and keep cooking for 3 minutes more, scraping up any browned bits, until the tomatoes break down and the pan looks saucy. If the mixture starts sticking, lower the heat a little and keep it moving.

Toss and serve

Return the beef and any juices to the skillet and toss for 2 minutes until everything is hot and coated in the glossy sauce. Taste and add a little more salt if needed, then pile the tibs onto Injera and serve right away.