📝 About This Recipe
Zilzil Tibs is a celebrated Ethiopian classic, featuring tender, elongated strips of beef that are seared to perfection and infused with the deep, smoky heat of Berbere spice. Unlike other tibs, these long ribbons of meat offer a unique texture that is both succulent and slightly charred, embodying the vibrant spirit of Addis Ababa’s bustling eateries. Sautéed with fragrant aromatics and finished with spiced clarified butter, this dish is a sensory journey into the heart of East African soul food.
🥗 Ingredients
The Meat
- 2 pounds Beef Sirloin or Ribeye (cut into long, 1/2-inch thick strips)
- 1 tablespoon Lemon juice (to brighten the flavor)
Aromatics and Spices
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee and a pinch of cardamom)
- 2 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 large Red Onion (thinly sliced into half-moons)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 2-3 pieces Jalapeño or Serrano Peppers (deseeded and sliced into long strips)
- 2 sprigs Fresh Rosemary (leaves removed and roughly chopped)
- 2 tablespoons Tej (Ethiopian Honey Wine) or Dry White Wine (for deglazing)
👨🍳 Instructions
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1
Prepare the beef by slicing it across the grain into long, thin strips, approximately 5-6 inches in length and 1/2 inch wide. Pat the meat very dry with paper towels to ensure a good sear.
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2
In a large bowl, toss the beef strips with the lemon juice, salt, and black pepper. Let it sit at room temperature for about 10 minutes while you prep the aromatics.
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3
Heat a large, heavy-bottomed cast-iron skillet or a traditional 'mitad' over medium-high heat. Do not add fat yet; the goal is a dry sear to start.
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4
Add the beef strips to the hot pan in a single layer. You may need to work in batches to avoid crowding, which causes the meat to steam rather than brown.
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5
Sear the meat for 3-4 minutes, turning occasionally, until the edges are browned and the moisture released by the meat has mostly evaporated.
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6
Lower the heat to medium and add the Niter Kibbeh (spiced butter) to the pan, swirling to coat the beef strips.
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7
Stir in the sliced red onions. Sauté for 5 minutes until they become translucent and slightly caramelized.
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8
Add the minced garlic, grated ginger, and the Berbere spice blend. Stir constantly for 1-2 minutes to toast the spices without burning the garlic.
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9
Deglaze the pan with the Tej or white wine, scraping up the browned bits (fond) from the bottom of the skillet.
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10
Add the sliced jalapeños and the fresh rosemary. Continue to sauté for another 3-4 minutes until the peppers are soft but still vibrant green.
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11
Taste and adjust the seasoning with more salt or Berbere if a deeper heat is desired.
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12
Remove from heat immediately to prevent the beef from becoming tough. The beef should be tender with a slightly crisp exterior.
💡 Chef's Tips
Always cut the beef across the grain to ensure the long strips remain tender and easy to chew. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of fenugreek, cumin, and cardamom. Control the heat by adjusting the Berbere; this spice blend varies in potency, so start with one tablespoon and add more. Use a cast-iron skillet if possible; the heat retention is essential for achieving the signature 'char' of authentic tibs. Avoid overcooking the beef; it should be served the moment the onions are soft and the meat is caramelized.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh Injera (sour flatbread) to soak up the spiced butter. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian fresh cheese) to balance the spice. Accompany the meal with a glass of Tej (honey wine) or a light, crisp lager. Provide extra Berbere or Awaze sauce on the side for those who enjoy an extra kick of heat. Gather friends and eat traditionally with your hands, using pieces of injera to scoop up the beef strips.