Zilzil Tibs

Name: Zilzil Tibs
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 800g Beef Sirloin, or tenderloin, cut into finger-length strips; 3 tbsp Niter Kibbeh, Ethiopian spiced clarified butter; 1 large Onion, thinly sliced; 3 cloves of Garlic, sliced; 2 Jalapeños, or Ethiopian green chilies, sliced; 1 medium Tomato, diced; 1 1/2 tbsp Berbere; 1 sprig of Rosemary, fresh; 1 tsp Salt, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 1 Lemon, cut into wedges; 2 tbsp Berbere; 2 tbsp Tej (Ethiopian Honey Wine), Ethiopian honey wine; 1 tbsp Lemon Juice; 1 tbsp Neutral Oil; 1 1/2 tbsp Water, as needed to loosen; 4 large Injeras; 1 pinch of Salt

Zilzil Tibs is a sizzling Ethiopian-style stir-fry of thinly sliced beef tossed with warm spices and aromatic niter kibbeh, finished with bright lemon and a splash of tej. Quick to cook and full of bold, savory flavors, it makes a lively centerpiece for sharing over injera. The dish boasts a beautiful caramelized crust on the meat and a fragrant pan sauce that soaks into every bite.

Zilzil Tibs is a sizzling Ethiopian-style stir-fry of thinly sliced beef tossed with warm spices and aromatic niter kibbeh, finish... Show more

Traditional Ethiopian Recipe

Health Grade

A- · Excellent

Time

30 min

Price

6,34 €

Calories

736 kcal

healthy

easy

meal prep

one pot

Method

Prep the ingredients

Trim the Beef Sirloin into finger-length strips if it isn’t already cut, then pat the pieces dry with paper towels so they brown well. Thinly slice the Onion, slice the Garlic, slice the Jalapeños, and dice the Tomato. Cut the Lemon into wedges and keep everything close to the stove, because the cooking moves quickly once the pan is hot.

Mix the awaze

In a small bowl, whisk together Berbere, Tej, Lemon Juice, Neutral Oil, Water, and a pinch of Salt until the sauce is smooth and spoonable. Add the water a little at a time so you can stop as soon as it loosens to the texture you like.

Cook the tibs base

Set a large skillet over medium-high heat and melt the Niter Kibbeh until it foams and shimmers. Add the Onion and cook, stirring often, for 5 minutes until it softens and starts to brown at the edges. Stir in the Garlic, Jalapeños, Tomato, a spoonful of berbere, Rosemary, Pepper (Black), and a pinch of the salt, then cook for 1 to 2 minutes more until fragrant and the tomato starts to break down.

Sear the beef

Add the Beef Sirloin to the skillet and toss to coat it in the spiced onions and butter. Cook, stirring and flipping the strips, for 4 to 5 minutes until the outside is browned and the centers are still juicy. Taste and add a little more salt if needed, then squeeze in a bit of lemon from the wedges before taking the pan off the heat.

Serve hot

Pile the tibs over the Injera, spoon the awaze alongside for dipping, and finish with the remaining pan juices. Pass the lemon wedges at the table so everyone can brighten their own plate.