Entree: Ethiopia – Addis Ababa – አዋዘ ቲብስ ➤ Awaze Tibs (Spicy Ethiopian sautéed beef cubes tossed in awaze chili-honey berbere sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef sirloin or tenderloin, trimmed and cut into 1-inch (2.54 cm) cubes
- 2 tbsp (30 ml) niter kibbeh or unsalted butter
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 1 small green chili or jalapeño, about 1 oz (30 g), seeded and sliced (optional)
- 1 medium tomato, about 4 oz (115 g), seeded and chopped (optional)
- 2 tbsp (30 ml) berbere spice blend
- 1 clove (0.106 oz (3 g)) garlic, minced
- 1 tsp (5 ml) fresh ginger, minced
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) water or dry red wine
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- Injera or steamed rice for serving

Show original ingredient measurements

- 1 lb (454 g) beef sirloin or tenderloin, trimmed and cut into 1-inch cubes
- 2 tbsp (30 ml) niter kibbeh or unsalted butter
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 1 small green chili or jalapeño, about 1 oz (30 g), seeded and sliced (optional)
- 1 medium tomato, about 4 oz (115 g), seeded and chopped (optional)
- 2 tbsp (30 ml) berbere spice blend
- 1 clove (3 g) garlic, minced
- 1 tsp (5 ml) fresh ginger, minced
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) water or dry red wine
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- Injera or steamed rice for serving

Instructions

1. In a small bowl combine the berbere, minced garlic, ginger, honey, lemon juice, and water to make the awaze sauce; set aside.
2. Heat a large skillet or cast-iron pan over high heat until very hot. Add the niter kibbeh, then add the beef cubes in a single layer and sear without moving until nicely browned on one side, about 2 minutes. Toss and sear the remaining sides until browned but still medium-rare to medium, about 2 more minutes. Remove beef and set aside.
3. Reduce heat to medium-high, add the sliced onion and chili to the pan and sauté until softened and beginning to brown, about 4–5 minutes. Add the chopped tomato if using and cook 2 minutes more.
4. Return the beef to the pan, pour the awaze sauce over the meat and vegetables, and toss continuously until the sauce coats everything and is glossy, about 1–2 minutes. Adjust seasoning with salt and pepper.
5. Remove from heat, sprinkle with chopped cilantro or parsley, and serve immediately on injera or with steamed rice.