Ethiopian Asa Tibs Recipes

TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON

Steps:

• Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
• The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.

ETHIOPIAN ASA TIBS

Steps:

• Sprinkle berbere over fish and leave for 1 hour to marinate.
• Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt.
• Add onions and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute.
• Return fish to the pan. Add lime juice and toss to combine.
• Serve with lime and an extra garnish of more berbere.

MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY

Steps:

• Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
• Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
• To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
• Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
• Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
• Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
• Serve the tibs over injera, garnished with berbere and ayib.
• Enjoy!

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Steps:

• Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
• Add the lettuce and toss again.
• Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
• Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
• Serve the salad and siga tibs with injera bread and your desired accompaniments.
• Enjoy!