Zilzil Tibs Recipe
Make Zilzil Tibs Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Marinade
Spice mix and aromatics
Vegetables & finishing
Method
Beef and Marinade
- 1
Prepare beef
Trim excess fat from the beef and cut into 1/2-inch cubes. Place the cubes in a bowl and toss with lemon juice, kosher salt, and black pepper. Let sit at room temperature for 10–15 minutes while you prepare other ingredients.
Spice mix and aromatics
- 2
Melt niter kibbeh
In a large heavy skillet or cast-iron pan over medium heat, add the niter kibbeh (or unsalted butter). Warm until melted and fragrant, about 1–2 minutes.
- 3
Sear beef
Increase heat to medium-high. Add the beef cubes in a single layer (work in two batches if necessary to avoid crowding). Sear without moving for 1–2 minutes to develop a brown crust, then stir and continue to cook until browned on most sides but still slightly pink inside, about 3–4 minutes total per batch. Remove seared beef to a plate and keep warm.
- 4
- 5
Add spices
Stir in berbere and mitmita (if using). Cook the spices for 30–60 seconds, stirring constantly, to bloom their flavors and coat the aromatics.
Vegetables & finishing
- 6
Add vegetables
Add the green bell pepper strips, sliced green chili, and diced tomato to the pan. Cook, stirring occasionally, until the pepper softens but keeps some bite and the tomato breaks down slightly, about 3–5 minutes.
- 7
Return beef and finish
Return the seared beef and any accumulated juices to the pan. Toss gently to combine and cook together for 1–2 minutes so the beef finishes cooking and absorbs the spice/vegetable mixture. If using, add chopped fresh rosemary or thyme and stir once.
- 8