Derek Tibs (Crispy Tibs)

Ingredients

• 1.5 lbs Beef sirloin or ribeye, cut into 1-inch cubes
• 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 1 large Red onion, thinly sliced
• 2 whole Jalapeño peppers, deseeded and sliced into strips
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 whole Rosemary sprigs, fresh
• 2 tablespoons Mitmita (spicy chili powder blend)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 pieces Injera (Ethiopian flatbread)

Instructions

1. 1

   Pat the beef cubes thoroughly dry with paper towels to ensure they sear properly rather than steaming.

2. 2

   Heat a heavy cast-iron skillet or wok over high heat until it begins to smoke slightly.

3. 3

   Add the beef to the dry pan in a single layer; do not crowd the pan. Sear for 4-5 minutes without moving them until a dark, crispy crust forms.

4. 4

   Add the Niter Kibbeh to the pan along with the sliced onions and rosemary sprigs, tossing to coat the charred beef.

5. 5

   Sauté for another 3 minutes until the onions soften and the beef edges become crunchy and 'derek' (dry-fried).

6. 6

   Stir in the minced garlic, grated ginger, and jalapeño strips, cooking for just 1 minute until fragrant.

7. 7

   Season with salt and black pepper, then remove the rosemary sprigs before serving.

8. 8

   Serve immediately on a bed of injera with a small mound of mitmita on the side for dipping.