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.

✓ 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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