Ethiopian Fried Beef and Onions (Siga Tibs)
Ethiopian Fried Beef and Onions comes not from my usual Teff Love, but from Ethiopia: Recipes and Traditions from the Horn of Africa by Ethiopian chef and TV personality Yohanis Gebreyesus. Unlike Kittee Berns’ vegan cookbook, it’s full of meat recipes. Think of Siga Tibs as an Ethiopian version of fajitas…. In fact, if you don’t have injera it would probably taste great rolled up in a tortilla. Serves 8 as part of a spread of Ethiopian dishes.
Ingredients:
2 T neutral cooking oil
2 medium red or yellow onions, peeled and thinly sliced
1 ½ lb lean beef, such as round or sirloin, cut into bite-size cubes
1 T fresh rosemary leaves, removed from the stalk, or 1 ½ t dried rosemary, finely chopped
1 ½ T niter kibbeh
1 t ground cayenne pepper, or more to taste
Mimitma spices, optional: a generous pinch of ajowan and nigella seeds plus 1 t koseret*
1 jalapeño pepper, cut into rings
Method: heat oil to medium in a very large saucepan and add onions. Sauté 10-15 minutes, stirring frequently, till the onions have reduced considerably and many are crispy/brown. Push to the sides of edges of the pan then add a handful of beef and chopped rosemary. Increase heat to high and cook, stirring, until meat is brown and crispy on all sides but rare in the center. Push to the side and repeat with a second batch; it should take 4 batches in all to cook the beef.
Meanwhile, heat the niter kibbeh and add cayenne and mimitma spices, if using. Cook over low heat 5 minutes until fragrant. Dump this flavored butter mixture over the beef* and onions and mix thoroughly. Serve hot, on injera, garnished with jalapeño rings.
*You can omit the mimitma spices, and even just cook with unseasoned clarified butter, if you don’t have the recommended ingredients on hand. You’ll have a delicious meat dish but without the distinctive yet subtle Ethiopian spice profile.
