Ethiopian Beef Tibs

Ingredients

• 1 lb beef sirloin or chuck, boneless
• 1 whole red onion, medium
• ¾ cup tomatoes, fresh or canned
• 3 cloves garlic cloves, minced
• 1 tbsp minced ginger, fresh
• 1.5 tsp Ethiopian spice blend (mitmita or berbere)
• 2 tbsp olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Pat the beef dry with paper towels, then cut it into 1-inch cubes across and with the grain so each piece breaks apart easily when bitten.

2. 2

   Cut the red onion in half lengthwise from root to tip, then place each flat side down and slice crosswise into half-moon pieces about 1/4 inch thick.

3. 3

   Mince the garlic until pieces are smaller than a grain of rice—about the size of pencil-tip dots—and mince the fresh ginger the same way.

4. 4

   If using fresh tomatoes, chop them into rough 1/2-inch chunks; if using canned, pour them into a bowl and crush gently with your hand.

5. 5

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the beef cubes in a single layer and let them sit without moving for 2 minutes, then stir once and cook until the outside is golden brown and sealed, about 3 minutes more.

7. 7

   Push the beef to one side of the skillet, add the sliced onion to the empty space, and stir the onion alone for 2 minutes until it begins to soften and turn translucent.

8. 8

   Add the minced garlic and ginger to the onions, stir everything together for 30 seconds until the smell becomes very strong and fragrant, signaling the spices are blooming.

9. 9

   Sprinkle 1.5 teaspoons of Ethiopian spice blend over the beef and onions, stir well so the spice coats everything evenly, and cook for another 30 seconds.

10. 10

    Pour in the chopped or canned tomatoes, scrape up any brown stuck-on bits from the bottom with a wooden spoon, and stir everything to combine.

11. 11

    Reduce heat to medium and simmer uncovered for 8–10 minutes, stirring once every 2 minutes, until the tomatoes break down, the beef is fork-tender, and the sauce thickens slightly.

12. 12

    Taste the tibs and add salt and pepper as needed—start with a small pinch and taste again before adding more.

13. 13

    Divide the tibs into two serving bowls or plates and serve warm alongside injera bread, rice, or your favorite grain.

Tools you’ll need

• 12-inch skillet or wok
• cutting board
• sharp chef's knife
• wooden spoon
• paper towels
• measuring spoons
• measuring cups

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