Ethiopian Tibs Spicy Beef And Vegetable Sauté Recipes

TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON

Steps:

• Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
• The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.

ETHIOPIAN AWAZE BEEF TIBS RECIPE

Steps:

• Purée or mash the fresh ginger and garlic into a paste.
• In a bowl, mix together the steak, onion, rosemary, ginger, garlic, berebere and salt. Place a pan on medium heat. Add the oil and butter. When the pan is hot, place the spiced meat and onion mixture into the hot pan and cook for about 5 minutes. PRO TIP: Do not stir the meat right away. Let it sit in the hot pan for the first couple of minutes to brown on the bottom. Also, make sure you use a wide-enough pan so the meat does not steam. Steaming also prevents browning.
• Add ½ cup water and cook for another 5 minutes. Taste for seasoning. Add fresh chopped tomatoes if desired. Serve with rice, or with injera (which can be purchased from a local Ethiopian market).

TIBS

Steps:

• Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it's lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

Steps:

• Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
• Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

INJERA WITH TIBS

Steps:

• For the injera: Whisk together the teff flour, all-purpose flour, baking soda and salt in a large bowl. Whisk in the club soda, yogurt and clarified butter to make a smooth, thin batter. Let sit at least 4 hours and up to overnight, then strain through a sieve or strainer to remove any lumps.
• Grease a large skillet with the clarified butter and heat over medium-high heat. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. Put a lid on the pan and cook for an additional 30 seconds. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.
• For the tibs: Heat the oil and Spiced Butter in a large skillet over medium-high heat. Sprinkle the meat with salt. Add the garlic and ginger to the pan and saute for 1 minute. Add the berbere, cumin and rosemary and stir to combine. Increase the heat to high, add the beef and jalapenos and toss to combine, about 1 minute. Stir in the crushed tomatoes, vinegar, tomatoes, cilantro and mustard and cook until the outside of the beef is no longer red, about 2 minutes.
• Serve the tibs on injera and garnish with Ayib (fresh cheese).
• Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the garlic, onions, ginger, cardamom, cumin, fenugreek, oregano, turmeric and thyme and continue cooking for 15 minutes, stirring occasionally.
• Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using. (Store in the refrigerator in a tightly covered container for up to 3 weeks.)
• Line a colander or a fine mesh sieve with a layer of cheesecloth.
• Bring the milk and lemon juice to a slight simmer in a large pot over low heat. Season with salt and pepper. Simmer, stirring occasionally, until curds begin to form, about 15 minutes. Spoon the curdled milk into the sieve and gently rinse under cold running water until the water runs clear. Place the sieve in a bowl and cover with a clean dish towel. Allow to drain, refrigerated, for up to 4 hours.
• Discard the liquid, pour the curds into a bowl and season with salt. Store refrigerated in an airtight container for up to 1 week.

AWAZE SIGGA TIBS (ETHIOPIAN-STYLE SAUTEED BEEF)

Steps:

• Prep beef by washing and cutting up into bite size cubes. Set aside.
• Heat oil in a large skillet.
• Add garlic and onion and cook on medium heat until onion appears clear.
• Add green and red peppers.
• Stir in first tbsp berbere spice.
• Cook until vegetables are all soft.
• Add meat and tbsp of butter.
• Stir in second tbsp of spice.
• Continue to cook on medium heat, stirring often. Salt and pepper to taste.
• Serve over prepared couscous or with injera.

MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY

Steps:

• Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
• Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
• To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
• Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
• Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
• Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
• Serve the tibs over injera, garnished with berbere and ayib.
• Enjoy!