tibs

Method

Heat the clarified butter in a large heavy-bottomed pan or wok over medium-high heat until shimmering. Add the beef cubes in batches and sear for 2-3 minutes until browned on all sides, then set aside. In the same pan, add the sliced onions and cook for 3-4 minutes until softened and beginning to caramelise. Add the garlic, ginger and berbere spice, stirring constantly for 1 minute to release the aromatics. Return the beef to the pan along with the green peppers and tomatoes, tossing everything together and cooking for 8-10 minutes until the beef is cooked through and the vegetables are tender but still retain some texture. The dish should be relatively dry with the meat glistening in the spiced butter and oil. Season with salt and black pepper to taste, then finish with fresh coriander. Serve immediately on a communal platter lined with injera bread.