Ingredients
- •2 lbs ribeye steak, cut into 1-inch cubes
- •2 tsp kosher salt
- •1 tsp black pepper
- •2 tbsp unsalted butter (or niter kibbeh)
- •1 large red onion, sliced into wedges
- •2 jalapeno peppers, sliced
- •2 ripe tomatoes, cut into wedges
- •4 cloves garlic, minced
- •3 sprigs fresh rosemary
- •Injera bread for serving
- •Fresh lemon wedges
Instructions
1
Season beef cubes with salt and pepper.
2
Place in a vacuum-seal bag in a single layer. Seal.
3
Preheat sous vide bath to 131°F (55°C). Cook for 2 h.
4
When done, remove cubes and pat completely dry.
5
Heat butter in a large skillet over highest heat until smoking.
6
Add beef cubes and sear without moving 45 sec. Flip, sear 30 more seconds. Remove.
7
Add onion wedges and jalapenos. Cook 2 min until charred.
8
Add garlic and rosemary. Cook 30 sec.
9
Add tomato wedges and toss 1 min.
10
Return beef. Toss 30 sec.
11
Serve immediately on injera with lemon wedges.
Notes
- •Tibs is the Ethiopian stir-fry - fast, hot, and simple
- •Fresh rosemary is essential and specifically Ethiopian
- •Niter kibbeh (spiced butter) adds depth but regular butter works
- •Every cube stays medium-rare even after the aggressive sear
Nutrition information
Calories
480 cal
Protein
42g
Fat
30g
Carbs
8g
Tags
ethiopiansauteedrosemaryquick