Ethiopian Beef Tibs

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Season the beef sirloin cubes with salt and black pepper.

   Ongeveer 2 min

   Tip van de kok: Ensure the beef is patted dry before seasoning for a better sear.

2. 2

   Heat the niter kibbeh in a large skillet or pot over medium-high heat.

   Ongeveer 1 min

   Tip van de kok: If you don't have niter kibbeh, use clarified butter or a neutral oil like grapeseed.

3. 3

   Add the seasoned beef to the hot skillet in a single layer and sear for 3-4 minutes until browned on all sides. Do not overcrowd the pan; cook in batches if necessary.

   Ongeveer 8 min

   Tip van de kok: Browning the beef creates a rich flavor base.

4. 4

   Remove the beef from the skillet and set aside.

   Ongeveer 1 min

5. 5

   Add the red onion to the same skillet and cook until softened, about 5 minutes.

   Ongeveer 5 min

   Tip van de kok: Scrape up any browned bits from the bottom of the pan as the onions cook.

6. 6

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

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

7. 7

   Add the berbere spice blend and bell pepper to the skillet, cooking for another 2-3 minutes.

   Ongeveer 3 min

   Tip van de kok: The berbere spice will become more aromatic as it heats.

8. 8

   Return the beef to the skillet and pour in the beef broth. Bring the mixture to a simmer.

   Ongeveer 3 min

9. 9

   Reduce the heat to low, cover, and let it simmer for 5-7 minutes, or until the beef is tender and the sauce has slightly thickened.

   Ongeveer 7 min

10. 10

    Taste and adjust seasoning if needed.

    Ongeveer 1 min

11. 11

    Garnish with fresh cilantro before serving.

    Tip van de kok: Serve immediately with injera or rice.