Tibs (Ethiopian Sautéed Beef)

Method

1. 1

   Pat the beef cubes dry, and have the onion, garlic, jalapeno and rosemary ready beside the stove.

2. 2

   Get the skillet smoking hot and melt half the butter.

3. 3

   Sear the beef in two batches, about 2 minutes a batch, until hard-colored on the outside but still pink within.

4. 4

   Return all the beef to the pan with the remaining butter, onion, garlic, rosemary and jalapeno; toss 3 minutes so the onion stays snappy.

5. 5

   Dust with berbere, toss once more, and pull it while the pan still roars.

   💡 Tibs is a sprint. Grey, crowded beef means the pan wasn't ready.

6. 6

   Serve sizzling with injera and a cold drink.