Tibs

Season the cubed beef with salt, black pepper, and a tablespoon of awaze paste or berbere. Toss to coat evenly and let rest for ten minutes at room temperature. The meat should be completely dry on the surface for proper searing.

Heat two tablespoons of niter kibbeh in a large skillet or wok over very high heat until the butter is smoking. Add the beef cubes in a single layer without crowding, and sear for two minutes per side until deeply browned on all faces.

Remove the seared beef and set aside. Add the remaining niter kibbeh to the pan and saute the sliced onions over high heat for five minutes until they begin to soften and char at the edges while still retaining some crunch.

Add the green bell pepper chunks, garlic, ginger, rosemary sprigs, and jalapeño slices to the pan. Toss everything together over high heat for three minutes until the vegetables are slightly charred but still vibrant in colour.

Return the seared beef to the pan along with the tomato wedges and the remaining awaze paste. Toss everything vigorously over high heat for two minutes, allowing the tomatoes to just begin to soften while the meat stays pink inside.

The finished tibs should have a slightly smoky, charred quality from the high-heat cooking, with the meat juicy and medium-rare in the centre, and the vegetables retaining crunch. Taste and adjust salt as needed.

Serve the tibs immediately on a hot platter or in the traditional clay dish, alongside torn injera for scooping. Alternatively, serve on a bed of injera so the bread absorbs the delicious spiced butter and meat juices from the pan.