Zesty Ethiopian Beef Tibs with Spicy Awaze Sauce
Celebrate Week 41 with this vibrant and aromatic East African classic, featuring tender seared beef tossed in a rich, spicy Berbere glaze. This dish offers a unique explosion of heat and tanginess that perfectly fits the theme of an exciting and flavorful dinner.
Ingredients
- Beef sirloin or ribeye, cubed700 g
- Red onion, sliced2 stk
- Clarified butter (Niter Kibbeh) or oil3 tbsp
- Berbere spice blend2 tbsp
- Garlic, minced4 cloves
- Fresh ginger, grated1 tbsp
- Jalapeño peppers, sliced into rings2 stk
- Cherry tomatoes, halved10 stk
- Honey1 tsp
- Lemon juice1 tbsp
- Fresh rosemary sprig1 stk
Instructions
Heat half of the butter or oil in a large skillet over high heat. Add the beef cubes in a single layer and sear until browned on all sides, about 3-5 minutes. Remove the meat from the pan and set aside.
In the same pan, add the remaining butter, sliced onions, and the rosemary sprig. Cook until the onions are translucent. Stir in the garlic, ginger, and jalapeños, cooking for another 2 minutes until fragrant.
Reduce the heat to medium. Stir in the Berbere spice blend and the honey. If the mixture is too dry, add a splash of water or red wine to create a thick, glossy sauce.
Add the seared beef and cherry tomatoes back into the pan. Toss everything together for 3 minutes so the beef is fully coated in the spicy sauce and the tomatoes just begin to soften.
Discard the rosemary sprig. Squeeze fresh lemon juice over the dish to brighten the flavors. Serve immediately with flatbread or rice and a side of fresh greens.
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