Ethiopian Siga Tibs with Awaze

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Heat a wide skillet until very hot and sear the beef in batches so it browns instead of steaming.

Ingredients quick view

1 1/2 pounds tender beef, cut into bite-size cubes

2 tablespoons niter kibbeh

1 large red onion, sliced

2 cloves garlic, minced

1 sprig fresh rosemary

1 jalapeño or Ethiopian green chile, sliced

2 tablespoons awaze sauce

1/2 teaspoon salt

Ensure the beef is tender by using a good cut, such as sirloin or tenderloin.

Adjust the amount of berbere spice to taste for your preferred heat level.

Let the dish rest for a few minutes before serving to enhance flavors.

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