Ethiopian Spicy Beef Stir Fry (awaze tibs)
While there are many different variations and takes on the dishes, Ethiopian and Eritrean foods, the classic dishes of the onion-heavy wat stews and the sauteed meat stir fry tibs still reign supreme.
So when you’re not going through plate after plate of Ethiopian wat stews, you’re probably enjoying the filling, flavorful, spicy stir fry known as tibs. This dish is a treat somewhere between a stew and stir fry that includes both meat and vegetable pieces served in a rich broth.
Like most other foods from Ethiopia, it is commonly served with the famous, fermented injera flatbread although it is common to see it paired with rice or bread instead. It combines the flavors of spices, herbs, and vegetables from across Ethiopia, making it a full-flavored and exciting dish to bring to the table (literally).
While the dish is common nowadays and can be found at most local restaurants, it was used to mark special occasions and honor special guests. As meat was expensive and hard to come by, a dish with a lot of it was equally hard to make. This special dish was even documented in the 1700s by a European explorer who wanted to document the culture and food of the region. That is why this dish holds a special place in many people’s hearts.
Making Ethiopian Spicy Beef Stir Fry
To make tibs, you’ll need beef cubes, olive oil, red onions, green chili peppers, ginger, garlic, the quintessential Berbere spice blend, kosher salt, vegetable oil (or niter kebbeh), and lemon juice. This mouthwatering blend of sweet, spicy, savory, sour, and salty hits every part of the palette and satisfies every craving for good food. When you have a dish this flavorful, it’s no wonder that it has been around for so long. So let us know what you think and send us your pictures at @gokoshercowboy on Instagram! Let’s eat!
Ethiopian Spicy Beef Stir Fry (Awaze Tibs)
DESCRIPTION
INGREDIENTS
- 5 tbsp. olive oil
- 2 red onions (chopped)
- 1-5 green chilis (such as jalapenos or serranoes)
- 3 inches ginger (minced)
- 6 cloves garlic (minced)
- 2 tablespoons Berbere spice blend
- Kosher salt
- 1 pound beef cubes
- 1 teaspoon vegetable oil
- 1 teaspoon lemon juice (to taste)
INSTRUCTIONS
- Heat olive oil in a heavy saucepan on medium heat, then add chilis, 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.
- 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't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.
- Toss beef with warm sauce, stir in lemon juice, and serve immediately.
NUTRITION
See more Ethiopian recipes here.
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