📝 About This Recipe
Awaze Tibs is a cornerstone of Ethiopian celebratory dining, featuring tender cubes of beef seared to perfection and tossed in a rich, complex chili paste known as Awaze. This dish embodies the bold, aromatic spirit of Addis Ababa, balancing the smoky heat of Berbere spice with the savory depth of Niter Kibbeh (spiced clarified butter). It is a vibrant, soul-warming stir-fry that captures the essence of communal eating and ancient spice traditions.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Sirloin or Ribeye (cut into 1-inch bite-sized cubes)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Awaze Paste
- 3 tablespoons Berbere Spice Blend (authentic Ethiopian blend)
- 1/4 cup Tej (Ethiopian Honey Wine) (can substitute with dry mead or water mixed with 1 tsp honey)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Fresh Ginger (grated)
The Sauté
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (substitute with ghee if unavailable)
- 1 large Red Onion (finely sliced into half-moons)
- 1 medium Roma Tomato (seeded and diced)
- 2 pieces Jalapeño or Serrano Peppers (de-seeded and sliced into strips)
- 1 sprig Rosemary (fresh leaves only)
👨🍳 Instructions
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1
In a small bowl, whisk together the Berbere spice, Tej (or honey wine substitute), minced garlic, and grated ginger until it forms a smooth, thick paste. Set this Awaze mixture aside to let the flavors meld.
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2
Pat the beef cubes dry with paper towels to ensure a good sear. Season them lightly with salt and black pepper.
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3
Heat a heavy-bottomed skillet or a traditional clay pot over medium-high heat. Add the beef cubes in a single layer (work in batches if necessary).
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4
Sear the beef for 3-4 minutes until browned on all sides and the natural juices have mostly evaporated. Remove the beef from the pan and set aside.
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5
In the same pan, melt the Niter Kibbeh. Once bubbling and aromatic, add the sliced red onions.
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6
Sauté the onions for 5 minutes until they become translucent and slightly caramelized at the edges.
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7
Add the diced tomatoes and rosemary leaves to the pan. Cook for another 2-3 minutes until the tomatoes soften.
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8
Return the seared beef to the skillet, stirring to coat the meat in the spiced butter and onion mixture.
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9
Reduce the heat to medium. Pour the prepared Awaze paste over the beef and vegetables.
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10
Toss everything together vigorously for 2-3 minutes. The paste should coat the meat like a thick, glossy glaze rather than a thin sauce.
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11
Add the sliced jalapeño strips and cook for 1 final minute, just until they are bright green and slightly softened.
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12
Taste and adjust seasoning with an extra pinch of salt if needed. Remove from heat immediately to prevent the beef from toughening.
💡 Chef's Tips
Always use high-quality Berbere; it is the soul of the dish and varies greatly in heat level. Do not overcook the beef; Tibs should be juicy and tender, not chewy or dry. If the pan looks too dry when adding the Awaze, splash in a tablespoon of water or wine to loosen the glaze. Authentic Niter Kibbeh is essential for the distinct 'nutty' aroma; if using ghee, add a pinch of cardamom and fenugreek to mimic the flavor. For a 'Lega' (mild) version, reduce the Berbere and increase the amount of tomatoes.
🍽️ Serving Suggestions
Serve immediately on a large piece of fresh Injera (sour fermented flatbread). Pair with a side of Gomen (collard greens) or Ayibe (Ethiopian cottage cheese) to cool the palate. Enjoy with a glass of Tej (honey wine) or a cold, crisp lager. Provide extra Awaze on the side for those who want an extra kick of heat. Traditionally eaten by hand, using pieces of Injera to scoop up the meat and onions.