Beef Tibs
Beef Tibs might be just the main course you are searching for. This gluten free and dairy free recipe serves 2 and costs $2.39 per serving. One portion of this dish contains around 51g of protein, 10g of fat, and a total of 380 calories. 116 people have made this recipe and would make it again. A mixture of kosher salt, lemon juice, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. Similar recipes include Garlicky Beef Wrapped Asparagus – The Perfect Appetizer for Beef Lovers, Sunday Slow Cooker: Pepperoncini Beef aka Drip Beef, and Beef Rouladen (German Beef Rolls Stuffed with Pickles & Bacon).
Servings: 2
Ingredients:
1 pound beef sirloin, cut into 1-inch cubes, trimmed of excess fat and connective tissue
6 medium cloves garlic, minced, about 2 tablespoons
3 inch knob ginger, minced, about 2 tablespoons
Kosher salt
1 teaspoon lemon juice, to taste
2 medium onions, chopped medium (about 2 cups)
1 teaspoon vegetable oil
Equipment:
sauce pan
food processor
frying pan
tongs
Cooking instruction summary:
Procedures 1 Melt niter kibbeh or butter in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly. Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm. 2 Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan. 3 Toss beef with warm sauce, stir in lemon juice, and serve immediately.
Step by step:
1. 1
2. Melt niter kibbeh or butter in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly.
3. Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.
4. 2
5. Season beef on all sides generously with kosher salt.
6. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking.
7. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.
8. 3
9. Toss beef with warm sauce, stir in lemon juice, and serve immediately.
Nutrition Information:
covered percent of daily need
