Classic beef tibs tossed in a spicy, savory Awaze sauce made from berbere and honey wine.
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In a small bowl, whisk together the berbere spice, honey wine (Tej), and water to create a smooth Awaze paste; set aside.
Heat a large heavy-bottomed skillet or wok over medium-high heat without any oil to sear the beef cubes.
Add the beef to the dry pan and cook until the liquid released by the meat has evaporated and the edges are browned.
Add the Niter Kibbeh to the pan along with the diced onions, stirring constantly until the onions are translucent and soft.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Pour the prepared Awaze paste over the meat and onions, tossing thoroughly to coat every piece of beef.
Add the diced tomatoes and sliced jalapeƱos, cooking for another 3-4 minutes until the sauce thickens and the peppers are slightly softened.
Adjust seasoning with salt and serve immediately with warm injera bread.
