Beef Tibs

The sauce in this dish gets its kick from berbere, an Ethiopian chile powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.

Portions 4

Difficulté Moyen

Ingrédients

5 tablespoons niter kibbeh , or plain unsalted butter
2 medium onions , chopped medium (about 2 cups)
1 3 -inch knob ginger , minced, about 2 tablespoons
6 medium cloves garlic , minced, about 2 tablespoons
2 tablespoons berbere (see note)
Kosher salt
1 pound beef sirloin , cut into 1-inch cubes, trimmed of excess fat and connective tissue
1 teaspoon vegetable oil
1 teaspoon lemon juice , to taste

Instructions

1

Melt niter kibbeh or butter in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly. Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.
2

Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don&
3

Toss beef with warm sauce, stir in lemon juice, and serve immediately.