Sizzling Tibs — Seared Beef Sirloin with Rosemary & Bell Pepper

Ingredients

• 1 lb Beef Sirloin, cut into bite-size cubes
• 3 tbsp niter kibbeh (spiced clarified butter) or butter
• 1 red onion, sliced
• 1 Bell Pepper, sliced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 sprig rosemary
• 1 jalapeño, sliced
• 1–2 tsp berbere
• Salt, and injera or flatbread for serving

Method

1. Pat the Beef Sirloin dry and salt it. Get a heavy skillet smoking hot with 2 tbsp niter kibbeh and sear the cubes in a single layer, undisturbed, until crusted on one side, 2–3 minutes; toss and sear 1 minute more. Work in batches — a crowded pan makes stew, not tibs.
2. Push the Beef Sirloin aside and cook the onion, Bell Pepper, garlic, and rosemary until the edges char, 3–4 minutes.
3. Add the tomatoes, jalapeño, berbere, and remaining niter kibbeh and toss until saucy and sizzling, 2 minutes.
4. Taste for salt and pull it while the Beef Sirloin is still juicy at the center.
5. Serve straight from the skillet with injera to chase the spiced butter.