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Restaurants›Sebseb Ethiopian Restaurant and Bar›Rice With Tibs Recipe

Rice With Tibs Recipe

Name: Sebseb Ethiopian Restaurant and Bars Rice With Tibs Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups long-grain white rice (uncooked); 2.5 cups water; 0.5 tsp salt; 1 tbs vegetable oil or butter; 1 lb beef sirloin or rib-eye (trimmed, cut into 1/2-inch cubes); 1 large yellow onion; 3 cloves garlic cloves (minced); 1 tbs ginger (fresh, minced); 0.5 unit green bell pepper (cut into 1/2-inch strips); 1 unit tomato (large, diced); 1 tsp berbere spice or substitute (see notes); 1 tsp paprika; 0.25 tsp roasted or regular chili powder (optional); 0.5 tsp ground black pepper; 1 tsp salt (for seasoning); 2 tbs niter kibbeh or clarified butter (or 2 tbs vegetable oil); 1 tbs lemon juice; 2 tbs fresh cilantro or parsley (chopped, for garnish); 4 cups mixed salad greens; 0.5 unit cucumber (sliced); 1 cup cherry tomatoes (halved); 0.25 unit red onion (thinly sliced); 2 tbs olive oil; 1 tbs red wine vinegar; 0.25 tsp salt; 0.25 tsp black pepper; 8 slices crusty bread (baguette or country loaf), sliced; 2 tbs olive oil or butter for brushing; 1 clove garlic (optional, halved for rubbing)

Inspired by Sebseb Ethiopian Restaurant and Bar

Time50m

Serves4

Served with salad and toasted bread.

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Ingredients

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Rice

2 cups long-grain white rice (uncooked)

2 1/2 cups water

1/2 tsp Celtic sea salt

1 tbs vegetable oil or butter

Tibs (Ethiopian-style sautéed beef)

1 lb beef sirloin or rib-eye (trimmed, cut into 1/2-inch cubes)

1 large yellow onion

3 cloves garlic cloves (minced)

1 tbs ginger (fresh, minced)

1/2 unit green bell pepper (cut into 1/2-inch strips)

1 unit tomato (large, diced)

1 tsp berbere spice or substitute (see notes)

1 tsp Watkins paprika

1/4 tsp roasted or regular chili powder (optional)

1/2 tsp ground black pepper

1 tsp salt (for seasoning)

2 tbs niter kibbeh or clarified butter (or 2 tbs vegetable oil)

1 tbs ReaLemon lemon juice

2 tbs fresh cilantro or parsley (chopped, for garnish)

Salad

4 cups mixed salad greens

1/2 unit cucumber (sliced)

1 cup cherry tomatoes (halved)

1/4 unit red onion (thinly sliced)

2 tbs olive oil

1 tbs red wine vinegar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Toasted bread

8 slices crusty bread (baguette or country loaf), sliced

2 tbs olive oil or butter for brushing

1 clove garlic (optional, halved for rubbing)

Method

Rice

Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess starch.

In a medium saucepan, combine rinsed rice, 2 1/2 cups water, 1/2 tsp salt, and 1 tbs oil or butter. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let sit, covered, for 10 minutes to steam.

Fluff the rice with a fork just before serving and keep covered to stay warm.

Tibs (Ethiopian-style sautéed beef)

Prepare the aromatics and vegetables: thinly slice the onion, mince the garlic and ginger, halve and slice the green pepper, and dice the tomato.

Season the beef cubes with 1 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Heat a large heavy skillet or sauté pan over medium-high heat until hot. Add 2 tbs niter kibbeh/clarified butter or oil and swirl to coat.

Add the beef in a single layer (work in batches if needed). Sear without moving for 1-2 minutes to brown, then stir and continue cooking until mostly browned but not fully cooked through, about 2–3 more minutes. Remove the beef to a plate and set aside.

Reduce heat to medium. If pan looks dry, add another teaspoon of oil. Add sliced onion and sauté until softened and lightly golden, 5–6 minutes.

Add minced garlic and ginger and cook for 30–60 seconds until fragrant.

Stir in berbere spice (or substitute), paprika, and optional chili powder; cook 30 seconds to bloom the spices.

Add the green pepper and diced tomato. Cook until pepper begins to soften and tomato releases juices, about 3–4 minutes.

Return the seared beef and any accumulated juices to the pan. Stir to combine and cook for 2–3 minutes until beef is cooked through and flavors meld. Taste and adjust seasoning with more salt or pepper if needed.

Finish with 1 tbs lemon juice and sprinkle chopped cilantro or parsley. Remove from heat and keep warm.

Salad

In a large bowl combine mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

In a small bowl or jar whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust.

Pour dressing over salad just before serving and toss gently to coat.

Toasted bread

Preheat the broiler or a grill pan. Lightly brush both sides of each bread slice with olive oil or butter.

Place slices under the broiler or on the hot grill pan and toast until golden and crisp, about 1–2 minutes per side; watch carefully to avoid burning.

If using, rub the warm toasted bread with the cut side of the garlic clove for a hint of garlic flavor. Keep warm.

Assembly & Serving

Plating

Spoon a portion of fluffy rice onto each plate. Top or serve alongside with a generous portion of warm tibs. Add a serving of dressed salad and 2 slices of toasted bread per person.

Serve immediately while tibs and rice are hot. Provide extra lemon or hot sauce at the table if desired.