Dinner · 30 min · ethiopian

Zilzil Tibs

Dinner decisions, handled: Zilzil Tibs pairs beef tenderloin with red onion for a 30-minute Ethiopian dinner. The macros do the talking: 58g protein, 8g carbs, and 27g fat in every 535-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef tenderloin
• 1 Red onion
• 2 Jalapeños
• 3 tbsp Niter kibbeh
• 1 tbsp Berbere
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Rosemary
• 1/4 cup Red wine
• 1 Tomato

Steps

1. Slice the tenderloin into long thin strips — zilzil means strips. Pat dry and season with salt and half the berbere.
2. Sear the strips in smoking niter kibbeh 90 seconds, tossing once. They should stay rosy inside. Set aside.
3. Char the onion and jalapeños 2 minutes; add the garlic, ginger, rosemary, and remaining berbere for 1 minute.
4. Deglaze with the wine, add the tomato wedges, and toss 1 minute. Return the beef for a final 30-second toss.
5. Serve immediately on injera. The long strips are made for scooping — no fork required.

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