Zilzil Tibs
ዝልዝል ጥብስ·(zil-zil tibs)
The 20-Minute Sizzle: Tibs for Busy Tuesdays
Drop thin-sliced supermarket chuck roast into a screaming-hot cast-iron skillet, letting the beef hiss against the metal. Zilzil Tibs is the ultimate celebration meat—long, proud strips of beef aggressively seared in a blisteringly hot pan. Bypassing the days-long fermentation of traditional honey wine, this version leans on a fiercely spiced Awaze paste of berbere, dry red wine, and clarified butter, relying on thin cuts and sheer heat to make the feast physically achievable on a Tuesday. Reject soggy stews. Turn on the exhaust fan, get the pan smoking, and lock in the hard-seared taste of home in under twenty minutes.
Before you start
Honor the Zilzil cut.
The word "Zilzil" translates literally to "long strips." Taking the time to fabricate your beef into distinct 3-inch lengths rather than lazy cubes ensures rapid cooking and maximum surface area for the Awaze paste to cling to.
Ingredients
- berbere spice blend3 tbsp
- dry red wine2 tbsp
- ghee2 tbsp
- garlic2 med cloves
- salt1/2 tsp
- beef sirloin1 1/2 lb
- neutral oil1 tbsp
- red onion1 large
- jalapeños2 med
- fresh rosemary1 large sprig
Method
- 01
Build the Awaze paste.
In a medium bowl, whisk together the berbere, red wine, melted ghee, minced garlic, and salt until it forms a thick, deep-red paste.
- 02
Marinate the meat.
Add the beef strips to the bowl and toss thoroughly until every piece is coated. Let sit at room temperature for 10 minutes.
- 03
Sear aggressively.
Place a large, heavy-bottomed skillet over medium-high heat with the neutral oil. Once shimmering and nearly smoking, add the beef in a single layer. Do not stir. Let it sear completely undisturbed for two full minutes to build a hard, dark crust.
- 04
Introduce the aromatics.
Toss the beef to expose the raw sides, immediately add the sliced red onion, and sauté continuously for 4 to 5 minutes until the onions soften slightly and soak up the spiced beef fat.
- 05
Finish with fire and pine.
Reduce the heat to medium. Toss in the jalapeño strips and strip the rosemary leaves directly into the pan. Stir for exactly one to two more minutes, just enough to release their sharp, volatile oils, then serve immediately.
Notes
Patience in a hot pan.
The biggest mistake cooks make with Tibs is crowding the skillet and stirring constantly, which causes the beef to steam rather than sear. You want a hard, aggressive crust. Let the meat sit undisturbed when it first hits the heat.