📝 About This Recipe
Gomen Tibs is a vibrant, aromatic celebration of Ethiopian flavors, combining the earthy richness of slow-simmered collard greens with the high-heat sear of tender beef. This dish represents the heart of Ethiopian home cooking, where the warmth of Niter Kibbeh (spiced clarified butter) meets the sharp kick of fresh ginger and garlic. It is a perfect balance of textures—silky greens and juicy meat—making it a nutritious and deeply satisfying centerpiece for any traditional platter.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (stems removed and leaves finely shredded)
- 1/2 cup Water (for steaming)
- 1/2 teaspoon Salt (for the boiling water)
The Meat and Aromatics
- 1 pound Beef Sirloin or Ribeye (cut into 1-inch cubes or thin strips)
- 1 large Red Onion (finely diced)
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if unavailable)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 pieces Serrano or Jalapeño Peppers (de-seeded and sliced into rounds)
Seasoning and Finish
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional; adds depth)
- 1/2 teaspoon Black Pepper (freshly ground)
- to taste Salt
- 1 teaspoon Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
Thoroughly wash the collard greens. Remove the tough center ribs and stack the leaves, rolling them tightly into a cigar shape to slice them into very thin ribbons (chiffonade).
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2
In a large pot, bring 1/2 cup of water and a pinch of salt to a boil. Add the shredded greens, cover, and steam over medium heat for 10-12 minutes until tender but still vibrant green. Drain any excess liquid and set aside.
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3
Pat the beef cubes dry with paper towels. This is crucial for achieving a good sear rather than steaming the meat.
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4
Heat a large, heavy-bottomed skillet or wok over medium-high heat. Add the diced onions to the dry pan and sauté for 3-5 minutes until they soften and begin to slightly brown without oil (traditional Ethiopian method).
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5
Add the Niter Kibbeh to the onions. Once melted and bubbling, add the beef cubes in a single layer. Let them sear undisturbed for 2 minutes to develop a crust.
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6
Stir the beef and continue cooking for another 3-4 minutes until the meat is browned on all sides but still tender.
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7
Lower the heat to medium. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. Be careful not to burn the garlic.
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8
Add the sliced serrano or jalapeño peppers to the pan and toss to combine with the meat and aromatics.
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9
Incorporate the pre-cooked collard greens into the skillet. Stir well to ensure the greens are thoroughly coated in the spiced butter and meat juices.
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10
Season with salt, black pepper, and the Mekelesha spice if using. Sauté everything together for another 5 minutes to allow the flavors to meld.
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11
Finish the dish by squeezing a little lemon juice over the top to cut through the richness of the butter.
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12
Remove from heat and serve immediately while the skillet is still sizzling.
💡 Chef's Tips
For the most authentic flavor, do not skip the Niter Kibbeh; its blend of fenugreek and cardamom is essential. If you prefer a vegetarian version, replace the beef with sautéed mushrooms or extra-firm tofu. Ensure the greens are sliced very thinly; this helps them absorb the flavors of the spiced butter more effectively. Avoid overcooking the beef—high heat and short cooking time keep it juicy and 'Tibs' style. If the pan becomes too dry, add a tablespoon of water or beef broth to deglaze the flavorful bits from the bottom.
🍽️ Serving Suggestions
Serve hot on a large piece of Injera (Ethiopian flatbread) to soak up the juices. Pair with a side of Ayib (Ethiopian soft cheese) to balance the heat of the peppers. Accompany with Misir Wot (Red Lentil Stew) for a complete and colorful Ethiopian platter. A glass of Tej (Ethiopian honey wine) or a light lager complements the savory spices perfectly. Offer extra Berbere spice on the side for those who want an additional heat kick.