Main
Tibs (Ethiopia)
- Preparation time
- 20 min
- Servings
- serves 4
Ingredients
serves 4
- Sliced beef — to buy500 g
- Neutral oil — to buy2 tbsp
- Onion — to buy1
- Bell pepper — to buy1
- Garlic — to buy2 cloves
- Berbere spice blend — to buy1 tbsp
Preparation
Cut the beef into thin strips or small even cubes, trimming off fat and sinew.
Heat the oil over high heat in a wide pan or wok until lightly smoking, then sear the meat 3-4 minutes without stirring too much, so it actually browns instead of stewing in its juices.
Add the sliced onion, bell pepper strips and crushed garlic, stir-fry 4-5 minutes over high heat, until the vegetables are tender but still a bit crisp.
Add the berbere and rosemary if you have some, mix well and cook another 1-2 minutes so the spices infuse the meat without burning.
Taste, adjust the salt, and serve immediately, piping hot, with injera: tibs is meant to be eaten straight out of the pan.