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Tibs (Ethiopian Sautéed Spiced Beef with Rosemary)

Name: Tibs (Ethiopian Sautéed Spiced Beef with Rosemary)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: 600 g beef sirloin or ribeye, cut into 2cm bite-sized cubes; 3 tbsp niter kibbeh (Ethiopian spiced butter); 1 tbsp neutral vegetable oil; 2 piece medium red onions, sliced into thick half-moons; 4 clove garlic, thinly sliced; 1 tbsp fresh ginger, finely minced; 3 piece jalapeño or Ethiopian green peppers, sliced into rounds; 2 piece fresh rosemary sprigs; 1 tbsp berbere spice blend (optional for awaze tibs); 2 tbsp dry red wine or water; 1 tsp fine sea salt

Tender cubes of beef flash-fried over high heat with crisp red onions, jalapeños, garlic, and fresh fragrant rosemary.

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beefstir-fryquick-mealgluten-freemeat

The story

Tibs is ubiquitous in Ethiopian restaurants and residential butcher houses (sega bet), where patrons pick fresh cuts of meat directly from hooks to be cooked on demand. Cooked quickly over roaring braziers and often presented at tables over a charcoal-filled clay stove called a shekla, tibs represents communal Ethiopian social culture. It spans variations from dry and crispy (derek tibs) to saucy and fiery (awaze tibs).

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