Lega Tibs Recipe

Marinate beef

Place the cubed beef in a bowl. Add lemon juice, salt, pepper, and minced garlic. Toss to coat evenly and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Pat meat lightly with paper towel before cooking to remove excess moisture.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add oil and 2 tablespoons of butter. When butter foams, add the sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 6–8 minutes.

Add the sliced green pepper and optional jalapeño/fresno and continue to cook 2–3 minutes until peppers begin to soften but still have some bite. Stir in the minced ginger and cook 30 seconds until fragrant.

Push the vegetables to the side of the pan and add the remaining 1 tablespoon butter. Increase heat to high. Add the marinated beef in a single layer (cook in two batches if necessary to avoid crowding). Sear without moving for 1–2 minutes to develop a crust, then stir and sear another 1–2 minutes until browned on most sides but still tender inside.

Sprinkle berbere, paprika, and cumin evenly over the meat and vegetables. Add the tomato paste and the 2 tablespoons water or beef broth. Stir vigorously to combine, scraping up browned bits from the pan. Reduce heat to medium and cook 1–2 minutes until spices bloom and the mixture is glossy. Taste and adjust salt and pepper.

If you like a richer finish, stir in the optional 1 teaspoon butter until melted. Remove from heat and scatter chopped cilantro or parsley over the tibs. Serve immediately with lemon wedges on the side to squeeze over the meat.

Suggested serving: Lega Tibs is traditionally served with injera or steamed rice and a side of collard greens or a simple tomato salad.