Zilzil Tibs (Beef Strips)

Ingredients

• 2 lbs Beef sirloin or flank steak, cut into 4-inch long thin strips
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 2 large Red onion, thinly sliced lengthwise
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 3 stems Fresh rosemary sprigs
• 2 whole Jalapeño or green chilies, deseeded and sliced
• 1 tablespoon Berbere spice blend(optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Instructions

1. 1

   Pat the beef strips dry with paper towels and season them thoroughly with salt and black pepper.

2. 2

   In a large heavy-bottomed skillet or wok, melt the Niter Kibbeh over medium-high heat until it begins to shimmer.

3. 3

   Add the beef strips in a single layer, working in batches if necessary to avoid crowding, and sear until browned and slightly crispy on the edges.

4. 4

   Add the sliced red onions to the pan with the beef and sauté for 4-5 minutes until the onions begin to soften and caramelize.

5. 5

   Stir in the minced garlic, grated ginger, and the fresh rosemary sprigs, tossing constantly to prevent the garlic from burning.

6. 6

   Add the sliced jalapeños and the Berbere spice (if using), and continue to sauté for another 3 minutes until the flavors are well combined.

7. 7

   Deglaze the pan with a splash of lemon juice, scraping up any browned bits from the bottom of the skillet.

8. 8

   Remove the woody rosemary stems and serve the Zilzil Tibs immediately with warm Injera bread.