Zilzil Tibs — Print Recipe — The Culinary Codex

Thin strips of tender beef sautéed with onions, peppers, and rosemary in niter kibbeh, served sizzling on a hot clay platter.

Ingredients

1 Cut beef sirloin against the grain into thin strips about five millimeters thick for quick, even cooking.
2 Heat niter kibbeh in a large skillet or wok over very high heat until smoking slightly and shimmering.
3 Add beef strips in a single layer, searing without stirring for two minutes until edges are deeply browned.
4 Add onion rings, garlic, and rosemary, tossing everything together vigorously for three minutes over high heat.
5 Add jalapeños and tomato wedges, season with salt and pepper, and toss for two more minutes until just done.
6 Transfer to a pre-heated clay dish for dramatic sizzling presentation. Serve immediately with injera.

Did You Know?

The name zilzil refers to the long, dangling strips of beef that hang from your injera as you lift each bite to your mouth.