Gomen Tibs (Beef with Collard Greens)
A hearty mix of sautéed beef cubes and finely chopped collard greens with Ethiopian spices.
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Ingredients
- 1 pound Beef sirloin or chuck, cut into 1-inch cubes
- 2 bunches Collard greens, finely chopped
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 1 large Red onion, finely diced
- 2 tablespoons Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 whole Jalapeño peppers, sliced into rounds
- 1/2 teaspoon Mekelesha (Ethiopian finishing spice blend)(optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Wash the collard greens thoroughly, remove the tough stems, and chop the leaves very finely.
- 2
Place the chopped collard greens in a pot with a splash of water and steam over medium heat for about 10 minutes until wilted and tender, then drain any excess liquid.
- 3
In a large skillet or wok, melt the Niter Kibbeh over medium-high heat until it begins to shimmer.
- 4
Add the beef cubes to the skillet and sear until browned on all sides, approximately 5-7 minutes.
- 5
Stir in the diced onions and cook until they become translucent and slightly caramelized.
- 6
Add the minced garlic, grated ginger, and sliced jalapeños; sauté for another 2 minutes until fragrant.
- 7
Incorporate the steamed collard greens into the beef mixture, stirring well to combine all flavors.
- 8
Season with salt, pepper, and Mekelesha spice; cook for an additional 5 minutes to allow the flavors to meld before serving with Injera.
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