Ethiopian Tibs Spicy Beef And Vegetable Sauté Recipes

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.

MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY

Steps:

• Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
• Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
• To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
• Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
• Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
• Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
• Serve the tibs over injera, garnished with berbere and ayib.
• Enjoy!