Editorial sample recipeEthiopianintermediategluten-freehalal

Ethiopian Pan-Seared Beef Tibs With Rosemary And Green Chiles

Name: Ethiopian Pan-Seared Beef Tibs With Rosemary And Green Chiles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.5 lbs halal beef sirloin, cut into 2-inch thin strips; 2 tbsp ghee; 1 large red onion, sliced into half-moons; 3 cloves garlic, sliced thin; 1 tsp fresh ginger, finely grated; 2 medium jalapeño peppers, sliced diagonally into rings; 3 sprigs fresh rosemary, leaves stripped; 1 tbsp fresh lemon juice

Tender strips of beef flash-seared in a hot skillet with sweet red onions, fresh green peppers, garlic, and fragrant fresh rosemary sprigs.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Ethiopian Pan-Seared Beef Tibs With Rosemary And Green Chiles

AI illustration

Technique to learn

high-heat pan searing

Flash-cooking lean meat in a scorching hot pan locks in interior moisture while forming a richly caramelized exterior crust.

Instructions

Step 1: Pat the sliced beef strips completely dry with paper towels to ensure proper searing in the pan.
Step 2: Heat 1 tablespoon of ghee in a heavy cast-iron skillet over high heat until shimmering.

Step 3: Add the beef strips in a single layer without overcrowding. Fry rapidly for 3 to 4 minutes until deeply browned on the edges; transfer meat to a clean plate.

Step 4: Lower heat to medium-high and melt the remaining 1 tablespoon of ghee in the same skillet.

Step 5: Add the sliced red onion, minced garlic, and grated ginger. Cook for 3 minutes until onions begin to soften and pick up the pan browned bits.

Step 6: Return the seared beef strips to the skillet, along with the fresh jalapeño rings and rosemary leaves. Toss continuously for 2 minutes until green chiles turn bright green.

Step 7: Remove skillet from heat, drizzle over fresh lemon juice, season lightly with salt, and toss to combine before serving instantly.

Cooking tips

Work in batches if your skillet is small so the beef sears intensely instead of steaming in its own moisture.
Keep the jalapeño seeds in for authentic heat, or strip them out beforehand for a milder finish.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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