Dinner · 25 min · ethiopian

Beef Tibs

Beef sirloin does the heavy lifting here, with red onion rounding it out. An Ethiopian dinner that takes 25 minutes, start to finish. The macros do the talking: 60g protein, 10g carbs, and 18g fat in every 451-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

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

Steps

1. Cut the sirloin into 1-inch cubes and pat very dry. Season with salt and half the berbere.
2. Sear in smoking-hot niter kibbeh in two batches, 2 minutes per batch, until browned but still pink inside. Set aside.
3. In the same pan, char the onion wedges and jalapeños 3 minutes. Add the garlic, ginger, rosemary, and remaining berbere for 1 minute.
4. Deglaze with the wine, add the tomato wedges, and toss 2 minutes until they just start to slump.
5. Return the beef for 1 final minute, tossing to glaze. Serve sizzling on injera — tibs should arrive still crackling.

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