Beef Tibs
Beef tibs is a popular Ethiopian dish using berbere spice; one of the building blocks of East African cuisine. Berbere is the Ethiopian equivalent of a chili powder, but with a lot more ingredients. Onions, garlic, ginger, and berbere are sautéed in niter kibbeh, an Ethiopian spiced butter, at a low temperature for 30 minutes. If you try to cook the onions down at a higher tempature, the will burn. This is a slow process. Then the onion mix is pulsed a few times in a food processor until it becomes a chunky sauce. In another sauté pan over high heat, lean cubes of top sirloin are sautéed. Sear then for 3 minutes on the first side without moving them. This will help seal in he juices. Then flip the beef cubes over and sear for 2 more minutes. Turn off the heat and toss in the chunky onion sauce. Serve the beef tibs with injera and sautéed greens.
Servings: 2
Equipment
- food processor
Ingredients
- 4 tbsp butter or niter kibbeh
- 1 large white onion diced
- 6 garlic cloves chopped
- 3” knob ginger peeled and chopped
- 2 tbsp berbere
- 2 tbsp vegetable oil
- 1 lb top sirloin trimmed of all fat; cut into 1” cubes
- salt to taste
Instructions
- Melt butter in a large sauté pan over medium heat. Add in the onions, garlic, ginger, and berbere. Turn the heat down to medium low and slowly sauté for 25-30 minutes.
- Add the onion mix to a food processor.
- Pulse a few times until chunky, but somewhat smooth.
- Season the beef with salt. Heat up cooking oil in a sauté pan over high heat. Add the beef in a single layer. Let the beef sear on one side for 3 minutes without moving.
- Turn the beef over and sauté for 2 more minutes.
- Turn off the heat and toss in the onion purée.
