ETHIOPIAN TIBS (SPICY BEEF AND VEGETABLE SAUTé)

Ethiopian Tibs (Spicy Beef and Vegetable Sauté) image

Provided by Vickie Parks @Northwestgal

Categories Beef

Number Of Ingredients 12

5 tablespoon(s) niter kibbeh (or use unsalted butter if you don't have/can't find niter kibbeh)
2 medium onions, chopped (about 2 cups)
1 small green bell pepper, chopped (or a hot green pepper, if you prefer more "heat")
1 small orange bell pepper, chopped
3-inch - fresh gingerroot, minced (about 2 tbsp)
2 tablespoon(s) minced garlic
2 tablespoon(s) berbere spice blend
2 teaspoon(s) ground cardamom
1 teaspoon(s) kosher salt
1 1/2 pound(s) beef sirloin, fat trimmed and cut into thin strips about 2 inches in length
1 teaspoon(s) cooking oil
1 teaspoon(s) lemon juice, or to taste

Steps:

FOR THE PAN SAUCE: Melt the niter kibbeh (or butter) in a heavy saucepan over medium heat. Add onions, both bell peppers, ginger, garlic, berbere and cardamom. Reduce heat to medium-low and cook, stirring frequently, for about 30 minutes or until onions are starting to brown and vegetables are soft. Adjust seasoning and "heat", if desired.
FOR THE BEEF: Season beef on all sides with kosher salt. Heat oil in a large cast-iron (or heavy-duty) skillet over high heat until smoking lightly. Add the beef and spread in a single layer to ensure even browning. Cook without stirring for about 3 minutes or until well seared on one side. Turn, and cook other side another 3 minutes or until other side is well seared. Continue to cook the beef, stirring occasionally, until cooked to preference.
Toss beef into the spicy sauce in the saucepan. Stir in lemon juice, and serve immediately.