Lega Tibs (Mild Beef Tibs)
A non-spicy version of beef tibs cooked with plenty of Niter Kibbeh, garlic, and fresh rosemary.
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Ingredients
- 1 1/2 lbs Beef sirloin or tenderloin, cubed
- 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 medium Red onion, finely sliced
- 4 cloves Garlic cloves, minced
- 3 sprigs Fresh rosemary sprigs
- 1 medium Green bell pepper, sliced into strips
- 2 peppers Jalapeño peppers, deseeded and sliced (for mild flavor)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Water or beef stock(optional)
Instructions
- 1
Heat a large heavy-bottomed skillet or wok over medium-high heat until very hot.
- 2
Add the cubed beef to the dry pan in a single layer and sear until the edges are browned and the liquid has mostly evaporated.
- 3
Add the Niter Kibbeh to the pan, allowing it to melt and coat the beef thoroughly.
- 4
Stir in the sliced onions and cook for 3-4 minutes until they begin to soften and turn translucent.
- 5
Add the minced garlic and the fresh rosemary sprigs, stirring constantly to prevent the garlic from burning.
- 6
Toss in the green bell peppers and sliced jalapeños, cooking for another 2 minutes until the vegetables are tender-crisp.
- 7
Season with salt and black pepper; if the mixture is too dry, add a splash of water or stock to deglaze the pan.
- 8
Remove the rosemary sprigs before serving hot with fresh Injera bread.
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