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Awaze Tibs (beef) Recipe

Name: Abem Ethiopian Coffee & Kitchens Awaze Tibs (Beef) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Ethiopian
Ingredients: 1.25 lbs beef chuck or sirloin, trimmed and cut into 1/2- to 3/4-inch cubes; 1 tsp kosher salt (for seasoning beef); 0.5 tsp freshly ground black pepper (for seasoning beef); 1 tbsp minced garlic; 0.5 tsp fresh ginger, finely grated (optional, brightens flavor); 3 tbsp unsalted butter; 1 tbsp neutral oil (vegetable or canola); 1.5 tbsp berbere spice blend; 1.5 tbsp awaze paste (or a mix of berbere and red wine vinegar/honey); 1 tsp red wine vinegar (or lemon juice if preferred); 0.5 tsp honey (to balance heat); 1 cup yellow onion, medium, thinly sliced; 1 cup ripe tomato, seeded and diced; 1 pc hot red pepper (such as Fresno or red serrano), thinly sliced, seeds removed for less heat; 1 pc green chilies (mild green chilies or jalapeño), thinly sliced; 1 tsp additional minced garlic (for cooking with vegetables); 0.25 cups beef or vegetable stock (to deglaze and form light sauce); 2 tbsp fresh cilantro or parsley, roughly chopped; 2 pcs fresh lemon wedges (to serve); 0 to taste additional salt and black pepper, to taste

Inspired by Abem Ethiopian Coffee & Kitchen

Time40m

Serves3

Cubed Beef with onion, tomato, hot red pepper, garlic, green chilies and spiced butter.

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Ingredients

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Beef and Marinade

1 1/4 lbs beef chuck or sirloin, trimmed and cut into 1/2- to 3/4-inch cubes

1 tsp kosher salt (for seasoning beef)

1/2 tsp freshly ground black pepper (for seasoning beef)

1 tbsp minced garlic

1/2 tsp fresh ginger, finely grated (optional, brightens flavor)

Awaze spiced butter (Niter Kibbeh inspired) and sauce base

3 tbsp Unsalted butter

1 tbsp neutral oil (vegetable or canola)

1 1/2 tbsp berbere spice blend

1 1/2 tbsp awaze paste (or a mix of berbere and red wine vinegar/honey)

1 tsp red wine vinegar (or lemon juice if preferred)

1/2 tsp honey (to balance heat)

Vegetables and aromatics

1 cup yellow onion, medium, thinly sliced

1 cup ripe tomato, seeded and diced

1 pc hot red pepper (such as Fresno or red serrano), thinly sliced, seeds removed for less heat

1 pc green chilies (mild green chilies or jalapeño), thinly sliced

1 tsp additional minced garlic (for cooking with vegetables)

Finishing and garnish

1/4 cups beef or vegetable stock (to deglaze and form light sauce)

2 tbsp fresh cilantro or parsley, roughly chopped

2 pcs fresh lemon wedges (to serve)

0 to taste additional salt and black pepper, to taste

Method

Beef and Marinade

Season beef

Pat the cubed beef dry with paper towels. In a bowl, combine the beef with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp minced garlic and 1/2 tsp grated ginger (if using). Toss to coat evenly and let rest at room temperature for 10–15 minutes while you prepare other components.

Awaze spiced butter (Niter Kibbeh inspired) and sauce base

Prepare awaze butter

In a small saucepan over low heat, melt 3 tbsp unsalted butter with 1 tbsp neutral oil until butter foams and just begins to brown lightly (about 1–2 minutes). Remove from heat and stir in 1.5 tbsp berbere spice, 1.5 tbsp awaze paste (or 1 tbsp berbere mixed with 1 tsp red wine vinegar and 1/2 tsp honey), 1 tsp red wine vinegar, and 1/2 tsp honey. Stir until smooth and set aside. This creates a spicy, aromatic butter that will flavor the beef.

Searing and cooking the beef

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add a thin film of oil if pan is dry (use part of the reserved neutral oil if needed).

Sear beef in batches

Working in one or two batches to avoid overcrowding, add half the beef cubes in a single layer. Sear undisturbed for 1.5–2 minutes to develop a deep brown crust, then flip and sear the other sides for another 1–2 minutes. Remove seared beef to a plate and repeat with remaining beef. The interior will not necessarily be fully cooked — it will finish later.

Return beef and add awaze butter

Reduce heat to medium. Return all seared beef to the pan and pour the prepared awaze spiced butter over the meat. Toss or stir to coat so the butter and spices cling to the beef, about 30 seconds.

Vegetables and aromatics

Cook onions

Push the beef to one side of the pan or remove it briefly if the pan looks crowded. Add the thinly sliced onion to the open area, and cook, stirring occasionally, until translucent and starting to brown at the edges, about 4–5 minutes. If the pan is dry, add a splash of oil or 1 tbsp of the reserved butter mixture.

Add peppers and garlic

Stir in 1 tsp additional minced garlic, the thinly sliced hot red pepper, and the green chilies. Cook together for 1–2 minutes until peppers soften and release aroma.

Add tomato and deglaze

Add the diced tomato and pour in 1/4 cup beef or vegetable stock to deglaze the pan, scraping up browned bits from the bottom. Stir to combine, then return the beef fully into the pan if you had removed it. Simmer together for 2–3 minutes so flavors meld and sauce reduces slightly.

Finish and garnish

Adjust seasoning and finish

Taste and adjust seasoning with additional salt and black pepper as needed. If you prefer more heat or tang, stir in an extra 1/2 tsp awaze paste or a squeeze of lemon juice. Cook for another minute to incorporate any adjustments.

Garnish and serve

Remove from heat. Sprinkle 2 tbsp chopped fresh cilantro or parsley over the tibs. Serve immediately with lemon wedges on the side. Awaze Tibs is traditionally served with injera, rice, or flatbread.