Beef Tibs

Ingredients

• 300 g Beef Sirloin
• 1 pcs Red Onion
• 1 pcs Jalapeno
• 2 pcs Garlic
• 10 g Ginger
• 3 tbsp Butter
• 0.25 tsp Cardamom
• 0.25 tsp Fenugreek
• 0.25 tsp Turmeric
• 0.25 tsp Oregano
• 1 tbsp Berbere
• 1 tsp Rosemary
• 1.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Lemon
• 2 pcs Injera

Method

1. Pat {beef_sirloin} dry, then slice into bite-size strips. Season all over with {kosher_salt}, {black_pepper}, and {berbere} so the surface sears instead of steaming.
2. Thinly slice {red_onion} and {jalapeno}, then mince {garlic} and {ginger} so they cook fast and evenly in the hot pan.
3. In a small saucepan over low heat, melt {butter} with {cardamom}, {fenugreek}, {turmeric}, and {oregano}. Simmer gently until fragrant and the milk solids settle, then keep the spiced butter warm.
4. Heat a large skillet over medium-high heat until very hot. Add {butter}, then sear {beef_sirloin} in a single layer without crowding, turning for deep browned edges in batches if needed. Transfer off the heat as soon as the beef is just cooked through.
5. Lower to medium heat in the same skillet. Add {red_onion} with a pinch of {kosher_salt} and cook until softened and lightly caramelized. Stir in {jalapeno}, {garlic}, {ginger}, and {rosemary}; cook until glossy and fragrant, then bloom the remaining {berbere} briefly in the fat.
6. Return {beef_sirloin} and any juices to the skillet and toss over medium heat until coated and sizzling. Taste and adjust with {kosher_salt}, then finish with a squeeze of {lemon} for brightness.
7. Serve {beef_sirloin} hot with {injera}, spooning the pan juices over the top so the bread soaks up the spiced butter.