Ethiopian Beef Tibs
with atakilt wat / flatbread
- Onions, medium - 1/2, diced
- Ginger - 2 tsp, grated
- Garlic - 4 cloves, chopped
- Beef, sirloin - 1 lb, cubed (sub top round, flank, or skirt steak)
- Butter - 3 Tbsp
- Berbere spice - 1 Tbsp, more or less, depending on your spice preference
- Lemon juice - 2 tsp
- Flatbread - for serving (use Injera if you can find it, but naan or pita will work as a substitute)
- Hot sauce - for serving
- Onions, medium - 1/2, diced
- Ginger - 1 tsp, grated
- Garlic - 2 cloves, chopped
- Jalapenos - 1, finely chopped (seeds removed for less spice)
- Salt - 1 tsp
- Cumin, ground - 1/2 tsp
- Turmeric, ground - 1/2 tsp
- Cinnamon, ground - 1/4 tsp
- Black pepper - 1/4 tsp
- Baby carrots - 8 oz
- Potatoes, Yukon gold or Russet - 1 lb, peeled and cubed
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 8 oz (sub finely sliced green cabbage)
- Stock, any type - 1/2 cup
Onions (both portions) / Ginger (both portions) / Garlic (both portions) / Jalapenos - Prep as directed. Combine onions, ginger, and garlic for beef in one container. Combine onions, ginger, garlic, and jalapenos for vegetables in another container. (Can be done up to 5 days ahead)
Make spice blend for vegetables - Combine salt, cumin, turmeric, ground cinnamon, and black pepper. (Can be done up to 5 days ahead)
Baby carrots - Place baby carrots in a microwave safe bowl and cover with a damp paper towel. Microwave on high until carrots are starting to soften, 3 to 4 minutes. (This will save a lot of time while the vegetables are cooking.) (Can be done 1 day ahead)
Beef - Slice into cubes. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Potatoes - Peel and cube potatoes.
To aromatics, add vegetable spice blend and saute until fragrant, 2 to 3 minutes.
Stir in carrots, potatoes, coleslaw mix, and stock. Reduce heat to low-medium. Cover and cook until potatoes and carrots are tender, 15 to 20 minutes. (Remove the lid and stir the vegetables occasionally. If the pan starts to look dry and / or the vegetables start to stick, add water ¼ cup at a time.)
When vegetables are nearly finished cooking, heat a large skillet with butter over medium-high heat. Add beef in a single layer and sear on one side until deep golden brown. Add Berbere spice, onions, ginger, and garlic (portions for beef). Continue to cook beef, turning to cook on all sides, until beef is cooked to your liking, ~4 minutes total for medium-rare, ~8 minutes total for medium-well.
Remove beef from heat and stir in lemon juice.
Taste vegetables and season with some more salt, if needed.
Serve beef and vegetables with flatbread and hot sauce. Enjoy!
Excellent! I had more veggie i think then called for, so I eyeballed the seasoning.. probably dubble or triple. Used ginger powder instead of fresh, cause I didn’t have it and also used a sliced red onion with the beef, also didn’t measure the berbere and added a splash of soy sauce. Will make again (also the vegetarian version once)0 Helpful
Overall I really liked this. I guess my berbere was a little on the spicy side so I’d probably do a little less than a tablespoon next time, but otherwise I’ll definitely make this again. The vegetables were great.0 Helpful
Wow! loved this. Husband and I loved the whole meal. Daughters liked the beef. I Enjoyed the different flavors. I will make this again0 Helpful
1 tbsp of Berbere was way too much. I would use 1 tsp next time.0 Helpful
We really liked this! I used just under 1tbs berbere and it was perfect for me (I don't like spicy). Filling but lots of veggies! I used chopped beef so I didn't have to cube it.0 Helpful
This one was not a hit for my family.0 Helpful