Description
Awaze Tibs is a flavorful Ethiopian beef dish featuring tender ribeye steak sautéed with aromatic spices, berbere sauce, and fresh vegetables. This spicy and savory recipe is quick to prepare and perfect served with traditional injera or rice for a satisfying meal with bold African flavors.
Ingredients
Awaze Sauce
- 3 Tbsp berbere spice blend
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp olive oil
- 3 Tbsp water
Awaze Tibs
- 2 Tbsp olive oil
- 2 pounds ribeye steak, cut into thinly sliced bites
- 1 medium red onion, sliced
- 4 large garlic cloves, sliced
- 2 medium tomatoes, sliced with most seeds removed
- 1 jalapeño or serrano, sliced
- 1 sprig rosemary
- Salt, to taste
- 2 Tbsp niter kebbeh, ghee or clarified butter
- Injera or rice for serving
Instructions
- Prepare Awaze Sauce: In a small bowl, combine the berbere spice blend, salt, black pepper, olive oil, and water. Stir well to form the Awaze sauce and set aside.
- Sauté Beef: Season the sliced ribeye steak with salt. Heat olive oil in a cast iron skillet or wide pan over high heat. Add the beef and sauté for 5-6 minutes, stirring occasionally until the meat is browned and cooked through.
- Add Onion and Garlic: Add the sliced onions and garlic to the pan with the beef. Continue to sauté for 4-5 minutes until the onions start to soften and become translucent.
- Add Tomatoes and Awaze Sauce: Stir in the sliced tomatoes and prepared Awaze sauce, mixing thoroughly with the beef and vegetables.
- Simmer with Jalapeño and Rosemary: Add 2 tablespoons of water, the sliced jalapeño, and the rosemary sprig to the skillet. Cook for an additional 2-3 minutes, allowing the tomatoes to wilt slightly without breaking down completely. Taste and adjust salt if needed.
- Finish with Niter Kebbeh: Stir in the niter kebbeh or ghee to add richness and aroma. Remove from heat immediately to preserve the flavors.
- Serve: Serve the Awaze Tibs hot alongside traditional injera bread or steamed rice for an authentic Ethiopian meal experience.
Notes
- Berbere is an essential Ethiopian spice blend; make your own or use store-bought.
- New York strip or sirloin can substitute the ribeye; lamb or goat also work well in this recipe.
- Cook meat in batches if pan size is limited to avoid steaming instead of searing.
- For less heat, reduce berbere to 1.5 tablespoons and omit jalapeño; adjust spice to taste.
- Leftovers can be refrigerated for up to 4 days and reheated on stovetop or microwave.
- Freeze leftovers for up to 2 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
