ethiopian tibs (spicy beef and vegetable sauté)
(1 rating)
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The flavorful but spicy sauce in this dish gets it’s “kick” from Berbere, an Ethiopian chili spice blend. There are countless variations of this recipe, but it consists of beef and vegetables slowly simmered in a spicy Berbere pan sauce.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
45 Min
method
Saute
Ingredients For ethiopian tibs (spicy beef and vegetable sauté)
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5 Tbspniter kibbeh (or use unsalted butter if you don't have/can't find niter kibbeh)
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2 mdonions, chopped (about 2 cups)
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1 smgreen bell pepper, chopped (or a hot green pepper, if you prefer more "heat")
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1 smorange bell pepper, chopped
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3-inchfresh gingerroot, minced (about 2 tbsp)
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2 Tbspminced garlic
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2 Tbspberbere spice blend
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2 tspground cardamom
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1 tspkosher salt
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1 1/2 lbbeef sirloin, fat trimmed and cut into thin strips about 2 inches in length
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1 tspcooking oil
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1 tsplemon juice, or to taste
How To Make ethiopian tibs (spicy beef and vegetable sauté)
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1FOR THE PAN SAUCE: Melt the niter kibbeh (or butter) in a heavy saucepan over medium heat. Add onions, both bell peppers, ginger, garlic, berbere and cardamom. Reduce heat to medium-low and cook, stirring frequently, for about 30 minutes or until onions are starting to brown and vegetables are soft. Adjust seasoning and "heat", if desired.
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2FOR THE BEEF: Season beef on all sides with kosher salt. Heat oil in a large cast-iron (or heavy-duty) skillet over high heat until smoking lightly. Add the beef and spread in a single layer to ensure even browning. Cook without stirring for about 3 minutes or until well seared on one side. Turn, and cook other side another 3 minutes or until other side is well seared. Continue to cook the beef, stirring occasionally, until cooked to preference.
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3Toss beef into the spicy sauce in the saucepan. Stir in lemon juice, and serve immediately.
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