Awaze Sigga Tibs Ethiopian Style Sauteed Beef Recipes

TIBS

Steps:

• Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it's lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.

AWAZE SIGGA TIBS (ETHIOPIAN-STYLE SAUTEED BEEF)

Steps:

• Prep beef by washing and cutting up into bite size cubes. Set aside.
• Heat oil in a large skillet.
• Add garlic and onion and cook on medium heat until onion appears clear.
• Add green and red peppers.
• Stir in first tbsp berbere spice.
• Cook until vegetables are all soft.
• Add meat and tbsp of butter.
• Stir in second tbsp of spice.
• Continue to cook on medium heat, stirring often. Salt and pepper to taste.
• Serve over prepared couscous or with injera.

ETHIOPIAN AWAZE BEEF TIBS RECIPE

Steps:

• Purée or mash the fresh ginger and garlic into a paste.
• In a bowl, mix together the steak, onion, rosemary, ginger, garlic, berebere and salt. Place a pan on medium heat. Add the oil and butter. When the pan is hot, place the spiced meat and onion mixture into the hot pan and cook for about 5 minutes. PRO TIP: Do not stir the meat right away. Let it sit in the hot pan for the first couple of minutes to brown on the bottom. Also, make sure you use a wide-enough pan so the meat does not steam. Steaming also prevents browning.
• Add ½ cup water and cook for another 5 minutes. Taste for seasoning. Add fresh chopped tomatoes if desired. Serve with rice, or with injera (which can be purchased from a local Ethiopian market).

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Steps:

• Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
• Add the lettuce and toss again.
• Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
• Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
• Serve the salad and siga tibs with injera bread and your desired accompaniments.
• Enjoy!

AWAZE DIPPING SAUCE

Steps:

• For version one:
• Whisk together the berbere powder and tej in a small bowl until well blended. Store in an airtight container in the refrigerator.
• For version two:
• Whisk the honey into the wine in a small bowl until well dissolved. Add the berbere powder and whisk again until blended. Store in an airtight container in the refrigerator.
• For version three:
• Place the berbere powder in a small bowl and whisk with the pastis, ouzo, or arake until smooth and it pours easily off a spoon. Add a touch more liquid if needed. Store in an airtight container in the refrigerator.

CLASSIC ETHIOPIAN HONEY WINE

Steps:

• In a small saucepan, heat the water and honey over low flame, stirring until the honey is completely dissolved. Remove from heat and chill completely.
• Pour the honey water and wine together into a decorative glass decanter, mix together and serve lightly chilled.