Tibs — Ethiopian Sizzled Steak

Ingredients

• 1½ lb Steak, in thin strips
• 1 Bell Pepper, sliced
• 1 red onion, in thick petals
• 2 tbsp berbere
• 3 tbsp niter kibbeh or butter + pinch of cardamom
• 2 cloves garlic + 1 tbsp ginger, minced
• 1 jalapeño, sliced
• Injera or flatbread

Method

1. Get your widest pan smoking — tibs is a high-heat sprint, not a simmer.
2. Sear the Steak in the butter in a single layer, undisturbed 90 seconds, then toss. Work in batches; crowding is the enemy of sizzle.
3. Add the onion, Bell Pepper, garlic, ginger, and jalapeño; fire 2 minutes, keeping everything moving and slightly charred.
4. Dust the berbere over and toss 60 seconds — just long enough to bloom in the butter, not long enough to scorch.
5. Serve straight from the pan with injera or flatbread for grabbing. Traditionally eaten communally, with hands, at speed — plan accordingly.