Tibs

Tibs is a famous Ethiopian dish consisting of sliced beef or lamb pan-fried with butter, garlic, and onion. It comes in a variety of shapes and sizes, depending on the type, size, and shape of the meat slices used, and can be spicy or mild, with little to no vegetables. Shekla tibs, in which the strips of beef arrive at your table roasting on a clay pot heated with hot coals, is a particularly recommended variation.

Tibs was traditionally provided to pay someone a compliment or demonstrate respect. It's still considered a special dish today, which explains its appeal as a way to commemorate important occasions and holidays. On the other hand, if you stroll into a loud pub in Ethiopia's raucous capital, Addis Ababa, on a Friday afternoon, it's probable that the majority of the patrons will be ordering and eating tibs. The tibs meat that comes at your table has usually just been sliced from corpses hanging outside the restaurant's entryway. Don't be turned off; beef doesn't get any fresher or tastier than this.

Ingredients

• 5 tablespoons niter kibbeh, or plain unsalted butter, 2 medium onions, chopped medium (about 2 cups), 3 inch knob ginger, minced, about 2 tablespoons, 6 medium cloves garlic, minced, about 2 tablespoons, 2 tablespoons berbere (see note), Kosher salt, 1 pound beef sirloin, cut into 1-inch cubes, trimmed of excess fat and connective tissue, 1 teaspoon vegetable oil, 1 teaspoon lemon juice, to taste

Directions

• In a heavy saucepan over medium heat, melt niter kibbeh or butter, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and simmer, stirring periodically, for 30 minutes, or until onions are dark, reddish, and golden. During the cooking process, onions should have a low sizzle. Heat should be adjusted as needed. Blend in a food processor until it's almost a purée. Return to the pot, season with salt and pepper to taste, and keep heated.
• Season the steak with kosher salt on all sides. In a 12-inch cast iron or stainless steel skillet, heat the oil over high heat until it begins to smoke. Add the beef in a single layer, leaving plenty of room in the pan (if you don't have a large enough skillet, brown in batches). Cook for 3 minutes without moving until well-seared on one side. With tongs, flip the meat cubes and cook on the other side until fully seared. Cook the meat, stirring and flipping occasionally, until it reaches the desired amount of doneness. Transfer the meat to a pot right away if you want it rare. Cook for another one to two minutes on medium before transferring to a saucepan. Cook for another five minutes if you want it well done before transferring to a saucepan.