Tibs – Ethiopian Stir-Fried Red Meat
Makes: about a quart?
Time: 10 minutes
- 1 large red onion (sliced thin)
- 1/4 cup niter kebbeh (spiced butter) or ghee
- 2 lbs beef (or lamb or venison) (cut into bite-sized pieces)
- 2 tablespoons berbere
- 1 tsp ground fenugreek
- 1/2 tsp cardamom (optional)
- 1/2 tsp ground ginger
- 1/4 tsp cumin
- 1/4 tsp ground clove
- 1 tsp black pepper
- 3 – 4 garlic cloves (sliced thinly)
- 2 cups tomatoes (whole, peeled, broken into bits)
- 1 to 5 green chiles (jalapenos or serranos will do fine)
- 1/2 cup red wine
- Get the saute pan or wok very hot.
- Stir-fry the onions without the butter/ghee 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
- Add the tomatoes and the wine. Toss to combine and let this cook for a minute or two.
- Serve at once with injera.
This is the last of the recipes I’m copying from my spouse. As usual, I can’t vouch for the original source or authenticity; however, I will say that most of the beef tibs I’ve had in Ethiopian restaurants have been more slow-cooked than this is. If I find a good recipe for that style, I’ll post it later.
The amount of chile pepper to add is up to you, so experiment with spice level.