📝 About This Recipe
Experience the vibrant heart of Addis Ababa with this Special Tibs, a celebratory dish featuring tender strips of beef seared to perfection in aromatic clarified butter. Infused with the warm, complex heat of Berbere spice and the crunch of fresh peppers, this dish offers a masterclass in balancing savory, spicy, and tangy notes. It is a social centerpiece, traditionally enjoyed by hand, capturing the communal spirit and rich culinary heritage of Ethiopia.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Ribeye or Sirloin (cut into 1/2-inch thick strips)
- 1 tablespoon Lemon Juice (to tenderize and clean the meat)
The Aromatics and Sauté
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with ghee and a pinch of cardamom)
- 2 medium Red Onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 3 pieces Jalapeño or Anaheim Peppers (deseeded and sliced into long strips)
- 1 large Roma Tomato (seeded and diced)
Spices and Finishing
- 1-2 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Dried Rosemary (crushed)
- 2 tablespoons Tej (Ethiopian Honey Wine) or Dry White Wine (for deglazing)
👨🍳 Instructions
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1
Place the beef strips in a bowl and toss with the lemon juice and a pinch of salt. Let it sit for 10 minutes, then pat the meat very dry with paper towels to ensure a good sear.
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2
Heat a large, heavy-bottomed skillet or a traditional clay pot (mitad) over medium-high heat. Add 2 tablespoons of the Niter Kibbeh and let it melt until it begins to shimmer.
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3
Add the beef strips in a single layer. Do not overcrowd the pan; work in batches if necessary. Sear the meat for 3-4 minutes until deeply browned and slightly crispy on the edges.
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4
Remove the browned beef from the pan and set aside on a plate, retaining the flavorful fats in the skillet.
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5
Lower the heat to medium and add the remaining 2 tablespoons of Niter Kibbeh. Add the sliced red onions and sauté for 5-7 minutes until they are soft and translucent.
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6
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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7
Add the Berbere spice blend and the dried rosemary. Stir constantly for 1 minute to 'toast' the spices and release their essential oils.
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8
Deglaze the pan with the honey wine or white wine, scraping up all the brown bits (fond) from the bottom of the skillet.
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9
Return the beef and any accumulated juices back to the pan. Toss well to coat the meat in the spice and onion mixture.
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10
Add the diced tomatoes and half of the sliced peppers. Cook for another 3-4 minutes until the tomatoes soften and create a light sauce.
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11
Fold in the remaining sliced peppers. You want these to stay bright green and slightly crunchy for texture.
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12
Taste and adjust seasoning with more salt or Berbere if desired. The meat should be tender and the sauce thick enough to coat the strips.
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13
Remove from heat immediately to prevent the beef from toughening. Serve piping hot.
💡 Chef's Tips
For the most authentic flavor, do not skip the Niter Kibbeh; it provides a unique herbal aroma that regular butter cannot replicate. Always pat your meat dry before searing; moisture is the enemy of a beautiful, caramelized crust. If you prefer 'Lega Tibs' (mild), reduce the Berbere and add a touch more turmeric and ginger instead. Use a cast-iron skillet if you don't have a traditional Ethiopian clay pot to maintain the high heat necessary for the sear. Avoid overcooking the peppers; they should provide a fresh, crisp contrast to the rich, tender meat.
🍽️ Serving Suggestions
Serve atop a large piece of fresh Injera (sour fermented flatbread) to soak up the juices. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian fresh cheese) to balance the heat. Enjoy with a glass of Tej (honey wine) or a cold, crisp lager. Provide extra Berbere on the side for those who want to kick up the spice level. Finish the meal with a traditional Ethiopian coffee ceremony for the full cultural experience.