📝 About This Recipe
Experience the heartbeat of Addis Ababa with this vibrant, aromatic stir-fry of tender beef and traditional spices. This dish features succulent morsels of meat seared to perfection with Berbere spice and Niter Kibbeh (spiced clarified butter), served over a unique base of crispy, pan-fried Injera. The contrast between the tangy, soft flatbread and the spicy, savory meat creates a sensory masterpiece that is both comforting and exhilarating.
🥗 Ingredients
The Meat and Marinade
- 1.5 pounds Beef Sirloin or Ribeye (cut into 1-inch cubes, patted dry)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (to taste)
Sauté Base
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if unavailable)
- 2 medium Red Onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Berbere Spice Blend (adjust for heat preference)
- 1 large Tomato (seeded and diced)
- 2 pieces Jalapeño or Serrano Peppers (deseeded and sliced into strips)
- 2 sprigs Rosemary (fresh)
- 1/4 cup Tej (Ethiopian Honey Wine) (can substitute with a dry white wine and a drop of honey)
The Injera Base
- 4 large rounds Injera (Sourdough Flatbread) (fresh or slightly aged)
- 2 tablespoons Vegetable Oil (for crisping the bread)
👨🍳 Instructions
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1
In a medium bowl, toss the cubed beef with lemon juice and salt. Let it sit at room temperature for 15 minutes to tenderize while you prep the vegetables.
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2
Prepare the crispy injera base. Take two rounds of injera and cut them into large triangles or keep them whole if your pan is large enough. Heat a tablespoon of oil in a wide skillet over medium-high heat.
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3
Place the injera in the skillet and fry for 2-3 minutes per side until the edges are golden and the texture is slightly crisp but still pliable. Remove and set aside on a warm platter.
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4
In a heavy-bottomed skillet or wok, melt 2 tablespoons of the Niter Kibbeh over medium-high heat until it begins to foam.
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5
Add the sliced red onions to the skillet. Sauté for 5-7 minutes until they become translucent and slightly caramelized at the edges.
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6
Push the onions to the side and add the beef cubes in a single layer. Increase heat to high and sear the meat for 3-4 minutes without moving it to develop a deep brown crust.
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7
Stir in the minced garlic, grated ginger, and the remaining tablespoon of Niter Kibbeh. Cook for another 2 minutes until fragrant.
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8
Sprinkle the Berbere spice blend over the meat and onions. Stir rapidly to coat everything evenly, ensuring the spices toast but do not burn.
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9
Add the diced tomatoes and the rosemary sprigs. The moisture from the tomatoes will help deglaze the pan and create a light sauce.
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10
Pour in the Tej (or wine substitution). Let the liquid simmer and reduce by half, about 3 minutes, while stirring occasionally.
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11
Fold in the sliced peppers and cook for just 1-2 minutes more. You want the peppers to be bright green and slightly softened but still have a crunch.
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12
Remove the rosemary sprigs and discard. Taste and add more salt or Berbere if desired.
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13
Immediately spoon the hot Tibs and its aromatic juices over the prepared crispy injera rounds. The juices will soak into the bread while the bottom remains crisp.
💡 Chef's Tips
Don't overcrowd the pan when searing the beef; if necessary, sear in two batches to ensure a crust forms rather than steaming the meat. Niter Kibbeh is essential for authentic flavor; if making your own, don't skip the fenugreek and nigella seeds. If you prefer 'Zilzil Tibs' style, cut the beef into long, thin strips instead of cubes for a different texture. Adjust the Berbere quantity carefully; brands vary wildly in heat levels, so start with one tablespoon and work your way up. Use a cast-iron skillet if possible, as it retains the high heat necessary for a proper sear.
🍽️ Serving Suggestions
Serve with a side of 'Ayibe' (Ethiopian crumbled fresh cheese) to cool down the heat of the Berbere. Pair with a crisp, cold lager or a traditional glass of Tej (honey wine). Accompany with a simple Gomen (collard greens) or a fresh tomato and onion salad (Selata). Include extra fresh, soft injera on the side for scooping up the meat and crispy bread. Enjoy communally from a single large platter, as is traditional in Ethiopian culture.