Beef Awaze Tibs Recipe

Trim and cut

Trim any excess fat or silver skin from the beef and cut into roughly 1/2-inch cubes so pieces cook quickly and evenly.

In a bowl combine awaze paste, lemon juice, minced garlic, salt and black pepper. Stir until smooth.

Add the beef cubes to the marinade, toss to coat thoroughly, then refrigerate for at least 30 minutes and up to 2 hours. If short on time, allow at least 10–15 minutes at room temperature to absorb flavors.

If you don't have store-bought awaze, make a quick version: in a small bowl stir together berbere spice mix, neutral oil, minced garlic and 1 teaspoon water until it forms a thick, spreadable paste. Use 3 tablespoons of this in the marinade above.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon of the olive oil or niter kibbeh and swirl to coat.

Add the marinated beef in a single layer, shaking off excess marinade so it sizzles instead of stews. Cook without moving for 1½–2 minutes to develop a browned crust, then stir and continue to cook for another 2–3 minutes until beef is browned but still tender. Remove beef to a plate and cover loosely to keep warm.

Add the remaining 1 tablespoon oil to the pan. Reduce heat to medium. Add sliced onion and cook, stirring occasionally, 3–4 minutes until softened and starting to brown at edges.

Add green pepper and sliced chili (if using). Cook 2–3 minutes until peppers begin to soften but remain bright.

If using diced tomato, add now and cook 1–2 minutes until it softens slightly and melds with the vegetables.

Return the browned beef and any accumulated juices to the pan. Add an additional 1 tablespoon awaze paste (or a spoonful of the reserved marinade) if you want a more pronounced sauce. Stir to combine and cook 1–2 minutes to warm through and coat everything in the awaze flavors. Taste and adjust salt or heat as desired.

Remove from heat. Sprinkle chopped cilantro or parsley over the top and squeeze lemon wedges over the tibs just before serving.