Ethiopian · intermediate
Ethiopian Pan-Seared Beef Tibs With Rosemary And Green Chiles
Tender strips of beef flash-seared in a hot skillet with sweet red onions, fresh green peppers, garlic, and fragrant fresh rosemary sprigs.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the sliced beef strips completely dry with paper towels to ensure proper searing in the pan.
- 02
Heat 1 tablespoon of ghee in a heavy cast-iron skillet over high heat until shimmering.
- 03
Add the beef strips in a single layer without overcrowding. Fry rapidly for 3 to 4 minutes until deeply browned on the edges; transfer meat to a clean plate.
- 04
Lower heat to medium-high and melt the remaining 1 tablespoon of ghee in the same skillet.
- 05
Add the sliced red onion, minced garlic, and grated ginger. Cook for 3 minutes until onions begin to soften and pick up the pan browned bits.
- 06
Return the seared beef strips to the skillet, along with the fresh jalapeño rings and rosemary leaves. Toss continuously for 2 minutes until green chiles turn bright green.
- 07
Remove skillet from heat, drizzle over fresh lemon juice, season lightly with salt, and toss to combine before serving instantly.
A LITTLE KITCHEN KNOW-HOW
high-heat pan searing
Flash-cooking lean meat in a scorching hot pan locks in interior moisture while forming a richly caramelized exterior crust.
Notes from the kitchen
- Work in batches if your skillet is small so the beef sears intensely instead of steaming in its own moisture.
- Keep the jalapeño seeds in for authentic heat, or strip them out beforehand for a milder finish.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
