Continuing On My Food Journey To

Tibs

Ingredients;

*1 lb beef cut into bite size pieces

*1 TBS canola oil or olive oil + 1 tsp.

*1/2 TBS Berbere spice +1 tsp.

*1 tsp salt or more to taste

*cracked pepper to taste

*1/2 red onion, roughly chopped

*2 cloves of garlic minced

*2 tsp. clarified butter or regular butter

*1/2 tsp cumin

*1/4 tsp. dried ginger or 1/2 tsp. minced fresh ginger

*1 tsp dried Rosemary or 2 tsp freshly chopped

*1/2 cup canned crushed tomatoes

*1/2 TBS lemon juice or more to taste

Directions:

Set out the beef for about 30 minutes before cooking, dry with paper towels if needed.

Season the beef with 1/2 TBS of the Berber spice, salt and pepper.

Heat a cast iron pan to medium high heat and add 1 TBS. of canola oil. When the oil is hot, add the beef to the pan. Sear the beef for about 2 minutes on all sides. Don’t over crowd the pan or the beef will not brown properly. If needed do this in batches.

Remove the beef from the pan; drain the left over juices except for 1 TBS and leave in the pan and add the 1 tsp. canola oil and the 2tsp. of the butter. Once the butter is melted add in the onions and the garlic.

Cook for about 1 minute, stirring constantly; add in the cumin, ginger and Rosemary.

Continue cooking for about 2 more minutes or until the onions soften, stirring often.

Return the beef back to the pan and stir to combine the onion mixture with the beef.

Pour in the crushed tomatoes with the lemon juice and remaining 1 tsp. Berber.

Stir and turn the heat down to low and simmer for 2 minutes.

Remove and serve.

Enjoy!

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