Derek Tibs
ደረቅ ጥብስ·(deh-REK teebs)
The 20-Minute Sizzle: Tibs for Busy Tuesdays
This isn't the methodical, hours-long bubbling of doro wat. Twenty minutes is the window between grabbing a cast-iron skillet and listening as the beef hisses over jalapeños. This is gritty butcher-shop food—cubes of beef hit with blistering heat until practically crunchy, then violently perfumed with fresh rosemary and spiced butter. To salvage water-logged American supermarket beef, rely on a brilliant diaspora trick: dry-fry the meat first to forcefully expel the moisture, pour off the liquid, and then hit it with the fat. It's the only way to get that authentic crust on a Tuesday night. Turn on the exhaust fan, get the pan smoking, and do not walk away.
Ingredients
- sirloin or ribeye beef1 lb
- red onion1 med
- jalapeño or serrano peppers2 med
- garlic3 med cloves
- fresh rosemary3 sprigs
- neutral oil1 tbsp
- ghee2 tbsp
- ground cardamom1/4 tsp
- dried oregano1/4 tsp
- ground turmeric1/8 tsp
- ground fenugreek1/8 tsp
- kosher salt1 tsp
- coarsely ground black pepper1 tsp
- berbere spice blend3 tbsp
- olive oil1 tbsp
- water or red wine1 tbsp
- honey1 tsp
- fresh injera2 large
Method
- 01
Mix the Awaze dipping sauce.
In a small bowl, aggressively whisk together the berbere, olive oil, water (or red wine), and honey until it forms a thick, deeply red paste. Set this aside.
- 02
Force the water out of the beef.
Place a large cast-iron skillet or heavy-bottomed pan over screaming high heat without any oil. Once the pan is hot, add the beef cubes and let them cook for 5 to 7 minutes, stirring occasionally. The beef will rapidly release a pool of grayish liquid.
- 03
Drain the moisture completely.
Take the pan off the heat. Carefully pour off and discard all the accumulated liquid, wiping the pan quickly with a paper towel if necessary so you are left with dry meat in a dry pan.
- 04
Sear the meat to achieve the crunch.
Return the skillet with the beef to high heat and add the neutral oil. Now that the water is gone, the beef will immediately begin to sizzle, pop, and brown. Fry the meat for 3 to 4 minutes until the edges are deeply caramelized and slightly crunchy.
- 05
Bloom the spiced butter and aromatics.
Reduce the heat to medium-high and push the beef to the side of the pan. Drop the ghee into the center, instantly followed by the cardamom, oregano, fenugreek, and turmeric. Swirl for 15 seconds until highly fragrant, then immediately toss in the red onion, minced garlic, and jalapeño strips.
- 06
Flash fry with the fresh rosemary.
Toss the whole fresh rosemary sprigs into the pan and season with the salt and black pepper. Stir everything together, coating the meat and vegetables in the bright yellow spiced butter. Sauté for exactly 2 to 3 minutes so the onions remain brightly colored and retain a slight bite.
- 07
Serve sizzling hot.
Bring the roaring hot skillet directly to the table. Tear off a piece of injera, grab a crispy piece of beef and a jalapeño strip, dab it into the fiery Awaze sauce, and eat immediately.
Notes
The Kibbeh Hack
Authentic Ethiopian cooking relies on Niter Kibbeh, a clarified butter simmered with indigenous herbs like koseret and besobela. Tossing ghee with cardamom, dried oregano, fenugreek, and turmeric perfectly mimics this flavor profile using ingredients you can actually find in an American supermarket.