Zilzil Tibs (Spicy Ethiopian Beef Strips)
Zilzil tibs is a flavorful and tender Ethiopian dish made with marinated beef strips sautéed with aromatic spices and vegetables. It is known for its rich and spicy flavors.
Source and licence
"Zilzil Tibs (Spicy Ethiopian Beef Strips)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Zilzil_Tibs_(Spicy_Ethiopian_Beef_Strips), revision 4510298), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Zilzil_Tibs_(Spicy_Ethiopian_Beef_Strips)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510298
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ethiopia. Associated with Ethiopia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 500 grams (1.1 lbs) beef sirloin or tenderloin, cut into thin strips
- 1 large onion, thinly sliced
- 2–3 cloves of garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter
- 2 tablespoons berbere spice blend
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- Salt, to taste
- 2 tablespoons olive oil
- Freshly squeezed juice of 1 lemon
- Fresh cilantro or parsley, chopped, for garnish
Method
- In a mixing bowl, combine the beef strips, sliced onions, minced garlic, grated ginger, niter kibbeh, berbere spice blend, paprika, cayenne pepper, cumin, coriander, cardamom, and salt. Mix well to ensure the beef is coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for more intense flavors.
- Heat the olive oil in a large skillet or frying pan over medium-high heat.
- Add the marinated beef strips to the skillet, spreading them out in a single layer to ensure even cooking. Sauté for about 5–7 minutes, stirring occasionally, until the beef is browned and cooked to your desired level of doneness.
- Add the sliced onions from the marinade to the skillet and cook for an additional 2–3 minutes until the onions become soft and slightly caramelized.
- Squeeze the lemon juice over the beef and onions, and give it a final toss to incorporate the flavors.
- Remove from heat and transfer to a serving dish.
- Garnish with freshly chopped cilantro or parsley.
- Serve hot as a main course, accompanied by injera (Ethiopian flatbread) or rice.