Zilzil Tibs (Beef Strips)
Long, tender strips of beef sautéed with rosemary, garlic, and red onions in clarified butter.
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Ingredients
- 2 lbs Beef sirloin or flank steak, cut into 4-inch long thin strips
- 1/2 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
- 1/2 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
- 1
Pat the beef strips dry with paper towels and season them thoroughly with salt and black pepper.
- 2
In a large heavy-bottomed skillet or wok, melt the Niter Kibbeh over medium-high heat until it begins to shimmer.
- 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
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
Stir in the minced garlic, grated ginger, and the fresh rosemary sprigs, tossing constantly to prevent the garlic from burning.
- 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
Deglaze the pan with a splash of lemon juice, scraping up any browned bits from the bottom of the skillet.
- 8
Remove the woody rosemary stems and serve the Zilzil Tibs immediately with warm Injera bread.
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