Ethiopian Tibs

Ingredients

• Beef (sirloin or tenderloin) (1.5 pounds, cut into bite-sized pieces)
• Onion (1 large, thinly sliced)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, minced)
• Berbere spice blend (2 tablespoons)
• Paprika (1 teaspoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon)
• Olive oil (3 tablespoons)
• Tomatoes (2 medium, diced)
• Green chilies (2, sliced (adjust for heat preference))
• Lemon juice (2 tablespoons, freshly squeezed)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a mixing bowl, combine the beef, onions, garlic, ginger, berbere spice blend, paprika, salt, and black pepper. Mix thoroughly to ensure the beef is well-coated in the spices. Cover and let the mixture marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat the olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the marinated beef mixture to the skillet, ensuring not to overcrowd the pan.
3. Cook the beef for about 10 minutes, stirring occasionally, until the meat is browned and cooked through. If needed, cook in batches to avoid steaming the meat.
4. Add the diced tomatoes and sliced green chilies to the skillet. Stir and cook for an additional 5 minutes until the tomatoes soften and release their juices, creating a flavorful sauce.
5. Remove the skillet from heat and stir in the fresh cilantro and lemon juice, mixing well to combine the flavors.
6. Serve the Ethiopian Tibs hot, accompanied by injera or rice, allowing diners to soak up the flavorful juices.