Ethiopian Beef Tibs Recipe
Beef (about 1 pound, free range/organic steak if you can get it, any cut will do)
1 large onion
1 green bell pepper
Berbere spice blend (buy online here )
Cube beef into small cubes, about 1/2 inch square. Marinate meat for a few hours in awaze sauce (1 tablespoon berbere, 1 tablespoon vegetable oil, 1 tablespoon red wine). You can also cook the beef dry in the pan.Saute onion, sliced or diced, in enough vegetable oil to cover; tradition is to use 1/2 cup of water, adding more as needed until onion is soft. Cook until softened, about 10 minutes.
Lower heat, add beef and thinly sliced or diced bell pepper, turning regularly, until cooked through, about another 10 minutes. If cooking dry beef, cook in separate pan first, then add to onions and bell pepper. If using marinated beef, go ahead and add to already sauteed onions with bell pepper.
Season again with 1 tablespoon berbere and a splash of red wine. Saute another 5 minutes until liquid from wine cooks out.
Garnish with some fresh sprigs of rosemary and a side dish of awaze sauce for dipping.