Ethiopian Beef Tibs with Rosemary & Jalapeños

Name: Ethiopian Beef Tibs with Rosemary & Jalapeños
Total time: 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1½ lb sirloin, in 1-inch cubes; 1 red onion, sliced; 2 Roma tomatoes, chopped; 2 jalapeños, sliced; 3 garlic cloves, grated; 1 tbsp grated ginger; 2 tbsp berbere; 3 tbsp butter; 1½ cups rice, or store-bought injera; 1 tbsp oil; 1 tsp dried rosemary (or a fresh sprig); ½ tsp ground cardamom; salt; pepper

DinnerEthiopian30 minServes 4680 kcal46 g protein

Photo: Pete unseth · CC BY-SA 4.0 · source

Seared cubes of steak tossed in a sizzling pan with red onion, tomato, jalapeño, berbere and spiced butter, with a whiff of rosemary. Ethiopia's quick, festive stir-fry.

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Ingredients

1½ lb sirloin, in 1-inch cubes
1 red onion, sliced
2 Roma tomatoes, chopped
2 jalapeños, sliced
3 garlic cloves, grated
1 tbsp grated ginger
2 tbsp berbere
3 tbsp butter
1½ cups rice, or store-bought injera

From your pantry: 1 tbsp oil, 1 tsp dried rosemary (or a fresh sprig), ½ tsp ground cardamom, salt, pepper.

Instructions

Start the rice. Pat the beef dry and season with salt and pepper.
Heat the oil in a large skillet over high until smoking. Sear the beef in a single layer, in two batches, until browned on two sides but pink inside, about 3 minutes per batch. Set aside.
Lower the heat to medium. Melt the butter with the cardamom and rosemary, then add the onion, garlic and ginger and cook 3 minutes until soft.
Stir in the berbere for 30 seconds, then the tomatoes, and cook until they break down into a thick sauce, 5 to 7 minutes.
Return the beef and its juices with the jalapeños and toss over medium-high for 2 minutes until coated and hot. Serve straight from the pan with rice or injera.

Tip: Warming the butter with cardamom and rosemary is a 2-minute stand-in for niter kibbeh; if you find niter kibbeh at an Ethiopian market, use it instead.