My daughter’s birthday party is in a few hours, and while we ordered lots of our favorite Ethiopian food from our friend, Tiru, I decided that I would make my own tibs for the event, with some help from this handy recipe:
ETHIOPIAN BEEF TIBS
Beef (about 1 pound, free range/organic steak if you can get it, any cut will do)
1 large onion
1 green bell pepper
Berbere spice blend (buy online, at local international grocer, or make a substitute with 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon ginger powder, 1 teaspoon crushed red pepper, 1 teaspoon dry basil, 1 teaspoon oregano, 1 teaspoon cumin, 1/2 teaspoon cardamom, 1/2 teaspoon fenugreek, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground clove all mixed in a bowl together)
Cube beef into small cubes, about 1/2 inch square. Marinate meat for a few hours in awaze sauce (1 tablespoon berbere, 1 tablespoon vegetable oil, 1 tablespoon red wine–I used a red wine vinegar/balsamic vinegar mix because we don’t drink).
Saute onion, sliced or diced, in enough vegetable oil to cover; tradition is to use 1/2 cup of water, adding more as needed until onion is soft. Cook until softened, about 10 minutes.
Lower heat, add beef and thinly sliced or diced bell pepper, turning regularly, until cooked through, about another 10 minutes. If cooking dry beef, cook in separate pan first, then add to onions and bell pepper. If using marinated beef, go ahead and add to already sauteed onions with bell pepper.
Season again with 1 tablespoon berbere and a splash of red wine or vinegar. Saute another 5 minutes until liquid from wine cooks out.
This is the first time i’ve tried to make anything Ethiopian. I’ll let you know how well it was received after the party.
Paige