Ethiopian Beef Tibs with Berbere and Rosemary

What you need

• 600 g (1 1/4 lb) beef sirloin, or tender chuck steak, cut into 2 cm (3/4 in) cubes
• 3 tbsp niter kibbeh, Ethiopian spiced butter; plain butter works
• 1 red onion, cut into thin wedges
• 4 cloves garlic, chopped
• 2 tsp fresh ginger, grated
• 2 jalapeños, or other long green chillies, sliced
• 1 tbsp berbere, more or less to taste
• 2 sprigs fresh rosemary
• 1 tsp salt
• injera, for serving

Method

Restated from the original video

1. 1

   Pat the beef dry with paper towels.

2. 2

   Heat a large heavy frying pan over high heat until very hot, with no fat in it.

3. 3

   Add the beef in one layer and leave it alone until the underside is well browned, 2-3 min. Turn the cubes and brown another side, 1-2 min.

4. 4

   Add the niter kibbeh and let it melt and foam around the meat.

5. 5

   Stir in the onion, garlic and ginger and cook, tossing, until the onion starts to soften at the edges, 2-3 min.

6. 6

   Sprinkle over the berbere and salt and toss for 30 seconds until the spice smells toasted.

7. 7

   Add the jalapeños and rosemary and cook, tossing often, until the beef is done to your liking, 2-3 min for pink in the middle or 4-5 min for well done.

8. 8

   Taste and add more salt or berbere if needed.

9. 9

   Serve hot straight from the pan, with injera to scoop up the meat.

Imported from mealplans.cooksmarts.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.