Zilzil Tibs (Spicy Ethiopian Beef Strips)
Zilzil tibs is Ethiopian beef cut into thin strips and seared hot, so the edges brown while the inside stays tender. The marinade combines berbere with cardamom, cumin and coriander, and niter kibbeh adds a spiced, nutty butter that plain butter only approximates. A squeeze of lemon at the end cuts through the heat. Scoop it up with injera, or serve it over rice.
Instructions
In a large bowl, combine the beef strips with the sliced onion, garlic, ginger, niter kibbeh, berbere, paprika, cayenne, cumin, coriander, cardamom and salt. Mix well until every strip is coated in the spice paste.
Cover the bowl and refrigerate for at least 1 hour. For a deeper flavor and more tender meat, leave it overnight.
Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer, leaving the onions in the bowl for now, so the strips brown instead of steaming.
Cook for about 5 to 7 minutes, stirring now and then, until the beef is browned and done to your liking.
Add the onions from the marinade and cook for another 2 to 3 minutes, until they are soft and lightly caramelized at the edges.
Squeeze the lemon juice over the pan and toss everything together once more. Take the skillet off the heat.
Transfer to a serving dish and scatter chopped cilantro or parsley over the top. Serve hot with injera or rice.
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