Experience the vibrant flavors of Ethiopian cuisine with Marcus Samuelsson's Tibs recipe. This sizzling, spicy, and aromatic dish will transport your taste buds straight to the heart of Addis Ababa!

Quick Info

⏱️ Under 30 minutes • 🍽️ 8 servings • ⭐ 93%

Nutrition

120 cal • 14g protein • 5g carbs • 4g fat

Tags

[Gluten-Free] • [Healthy] • [Low-Carb] • [Under 30 Minutes] • [Dinner] • [African] • [Low-Calorie] • [High-Protein]

Ingredients

• 1 pound beef tenderloin, cubed
• Canola oil, to taste
• ½ teaspoon kosher salt, plus more to taste
• Pepper, to taste
• 1 tablespoon berbere, plus more to taste
• 2 cups roughly chopped broccoli rabe
• 2 teaspoons niter kibbeh (spiced butter) or clarified butter
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 1 1-inch piece of ginger, peeled and minced
• 2 jalapeños, sliced
• 2 sprigs of fresh rosemary, leaves chopped
• ½ teaspoon ground cumin
• ½ cup canned crushed tomatoes
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 medium tomatoes, chopped
• 2 teaspoons chopped fresh cilantro
• Injera, for serving
• Ayib (fresh cheese), for serving

Instructions Preview

1. Cut the beef tenderloin into cubes. Reserv…
2. Heat the canola oil in a large skillet ove…
3. To the pan, add the broccoli rabe and cook…

…and 5 more steps

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Recipe by: Alvin Zhou, Marcus Samuelsson • From: Tasty