1 pound flat iron steak cubed
¼ cup red onion, sliced
1 Roma tomato, cut into wedges
3 tablespoons olive oil (or preferred alternative)
1 teaspoon of salt
1 tablespoon of Berber
2 teaspoons garlic, minced
1 teaspoon ground black cardamom or black pepper to taste
Start with the sauce by adding the tomatoes and onions to a pan and cook over medium heat for 3-4 minutes, until soft. Then add 2 tablespoons of oil and the berbere. Reduce the heat to low and simmer for about 5 minutes. Then add the garlic and simmer for another 2 minutes. The last step for the sauce is to add ½ teaspoon of salt and black cardamom or black pepper. In a separate skillet, heat 1 tablespoon oil over medium-high heat, then add the meat. Sprinkle the meat with ½ teaspoon salt and cook for 2 to 3 minutes, stirring occasionally. Transfer the meat to the pan with the berbère sauce. Cook until cooked through, about 8 to 10 minutes.
Tip:
For the best flavor, use the freshest meat you can get. Try to find a local butcher, ranch or farm that sells high-quality, locally raised beef. It makes a difference. When I make stews, I don’t mind getting beef stew from the grocery store. The meat cooks for a long time in the spices and takes on the flavor of the sauce. Since tibs is a quick-cooking stir-fry, better quality meat will make your dish tastier. If you use a cut of meat other than steak, make sure it is tender.
Note:
Tibs is traditionally prepared with beef. To make this a vegetarian or vegan meal, replace the beef with one of the following vegan proteins:
Extra-hard tofu
Tempeh
Soy curls
Mushrooms
Offer:
Stir fry recipes are great because they are usually quick to learn and easy to prepare. Other Ethiopian dishes can take much longer to create the base sauce. That’s why we offer ready-made sauces, so you can try new recipes quickly and easily by adding your favorite proteins and reheating! Sign up for our newsletter and you will receive a coupon, tasty recipes, useful tips and much more!
