Lunch · 20 min · ethiopian

Derek Tibs

If you like beef sirloin, you’ll love this Ethiopian lunch — 20 minutes from craving to table. It is weeknight cooking that still hits your targets — 59 grams of protein per 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 sirloin
• 1/4 cup Niter kibbeh
• 1 tbsp Mitmita
• 4 cloves Garlic
• 1 tsp Rosemary
• 1 tsp Salt
• 1 tsp Black pepper

Steps

1. Cut the sirloin into bite-size cubes and bring to room temperature 20 minutes. Cold beef seizes in a hot pan.
2. Heat the niter kibbeh until smoking. Sear the beef in a single layer 2 minutes without moving, then toss 1 minute more.
3. Add the garlic, rosemary, and mitmita; toss 30 seconds until fragrant. Derek tibs are deliberately spare — beef, butter, fire.
4. Season with salt and pepper. The cubes should be crusted outside, pink within.
5. Serve at once on injera with ayib to temper the mitmita's heat.

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