Menu

Ethiopian Beef Tibs

<p>Warm, unctuous and fragrant these Beef Tibs are bathed in a sauce comprised of caramelized onions and berbere, an Ethiopian chili powder, which gives this dish its quintessential flavor.</p>
3 Servings Recipe By

Ingredients

  • 1/3 cups Butter
  • 4 1/2 cups dice Onion
  • 2 tablespoons peel and mince Ginger, Fresh
  • 2 tablespoons mince Garlic, Cloves
  • 1/8 cups Berbere Seasoning
  • 1 teaspoon Sea Salt
  • 1 teaspoon Vegetable Oil
  • 1 pound Beef Sirloin, cut into 1 inch cubes
  • 1 teaspoon juice Lemon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 ounces
  • 484 Calories
  • 28g Total Fat
  • 14g Sat Fat
  • 1g Trans Fat
  • 154mg Cholesterol
  • 1593mg Sodium
  • 19g Total Carb
  • 6g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter over medium heat in a skillet or sauce pan (try to avoid non-stick pans).
  2. Add onions, ginger, garlic, berbere, and salt to the pan and reduce heat to medium low. Mixture should be just crackling. Cook for 30 minutes, stirring occasionally, until onions are dark and caramelized.
  3. Transfer onion mixture to a food processor or blender and mix until it is almost a pureed consistency. Leave a little texture.
  4. Return mixture to the sauce pan over lowest heat.
  5. In another sauce pan heat vegetable oil over medium high heat.
  6. Add beef to the pan in a single layer, leaving a little space between the pieces. You want them to brown not steam. Work in batches if necessary.
  7. Cook beef until seared, about 3 minutes each side. Continue cooking until desired is reached and then transfer to the sauce. Continue until all meat is cooked and added to the warm sauce.
  8. Add lemon juice and stir to combine.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter over medium heat in a skillet or sauce pan (try to avoid non-stick pans).
  2. Add onions, ginger, garlic, berbere, and salt to the pan and reduce heat to medium low. Mixture should be just crackling. Cook for 30 minutes, stirring occasionally, until onions are dark and caramelized.
  3. Transfer onion mixture to a food processor or blender and mix until it is almost a pureed consistency. Leave a little texture.
  4. Return mixture to the sauce pan over lowest heat.
  5. In another sauce pan heat vegetable oil over medium high heat.
  6. Add beef to the pan in a single layer, leaving a little space between the pieces. You want them to brown not steam. Work in batches if necessary.
  7. Cook beef until seared, about 3 minutes each side. Continue cooking until desired is reached and then transfer to the sauce. Continue until all meat is cooked and added to the warm sauce. Add lemon juice and stir to combine.
  8. Allow mixture to cool.
  9. Divide among indicated number of freezer bags. Label and lay flat to freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat mixture over the stovetop for 8-10 minutes.

© 2024