Zilzil Tibs (Spicy Beef Stir-fry)

🧂 Ingredients

• 500g Beef sirloin or tenderloin
• 1 large Yellow onion
• 2-3 Jalapeño peppers
• 1 sprig Fresh rosemary
• 3 tbsp Niter kibbeh (Ethiopian spiced clarified butter)(If unavailable, use regular clarified butter or ghee and add a pinch of cardamom, fenugreek, and turmeric.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the beef: Slice the beef sirloin very thinly against the grain into strips approximately 1/4-inch thick and 2-3 inches long. This ensures tenderness and quick cooking. Pat the beef strips dry with paper towels; this helps them sear rather than steam.

   ⏱️ 10 minutes
2. 2

   Prepare the aromatics: Thinly slice the onion and the jalapeño peppers. If you prefer less heat, remove all seeds and membranes from the jalapeños. Finely chop the fresh rosemary leaves.

   ⏱️ 5 minutes
3. 3

   Heat the pan: Place a large, heavy-bottomed skillet or wok over high heat. Add the niter kibbeh and allow it to melt and become very hot. It should shimmer and be almost smoking – this high heat is crucial for searing the beef quickly.

   ⏱️ 2 minutes
4. 4

   Sear the beef: Carefully add the beef strips to the hot pan in a single layer (cook in batches if necessary to avoid overcrowding, which will steam the meat). Stir-fry rapidly for 2-3 minutes, just until the beef is browned on the outside but still slightly pink in the center. Remove the beef from the pan and set aside.

   ⏱️ 3 minutes
5. 5

   Sauté vegetables and aromatics: Add the sliced onions and jalapeños to the same hot pan. Stir-fry for 2-3 minutes until the onions begin to soften and turn translucent, and the peppers are slightly tender-crisp. Add the chopped rosemary and stir for another 30 seconds until fragrant.

   ⏱️ 3 minutes
6. 6

   Combine and finish: Return the seared beef to the pan with the vegetables. Toss everything together for about 1 minute to reheat the beef and meld the flavors. Season generously with salt and freshly ground black pepper to taste. Serve immediately while sizzling hot, traditionally with injera (Ethiopian sourdough flatbread).

   ⏱️ 1 minute

💡 Pro Tips

• ✓Cutting the beef thinly against the grain is key for a tender texture and fast cooking.
• ✓Ensure your pan is very hot before adding the beef to achieve a good sear.
• ✓Don't overcrowd the pan when searing the beef; cook in batches if needed.
• ✓Adjust the number of jalapeños to control the spice level.
• ✓Niter kibbeh adds a unique, aromatic depth. If substituting, consider adding a pinch of warming spices like cardamom or fenugreek.

🔄 Variations

• Add sliced tomatoes during the last minute of cooking for a touch of acidity and color.
• Increase the amount of jalapeños or add a pinch of berbere spice for extra heat and complexity.
• Serve with a side of collard greens (Gomen) for a more complete meal.

🥗 Nutrition

Per serving