Zilzil Tibs

Nutrition · per serving

Steps

1. 1

   Prep everything before heating the pan: slice the beef thinly across the grain for tenderness, slice the onion and jalapeño, chop the garlic and rosemary, and cut the tomato into wedges. Pat the beef dry with paper towel so it sears instead of steams.

   300 g beef sirloin, thinly sliced into strips120 g red onion, thinly sliced3 cloves (9 g) garlic, finely chopped1 medium (20 g) jalapeño, thinly sliced120 g tomato, cut into wedges1 tsp (2 g) fresh rosemary, finely chopped
2. 2

   Heat a large heavy frying pan or skillet over high heat until very hot, then add the olive oil. Add the beef in a single layer and sear for 1-2 minutes without stirring too much, just until browned at the edges. Season with half the salt and the black pepper. If your pan is small, sear in two quick batches to avoid crowding.

   2 tbsp (30 ml) olive oil300 g beef sirloin, thinly sliced into strips1 tsp sea salt1/2 tsp black pepper
3. 3

   Add the onion, garlic, jalapeño, and rosemary to the pan. Stir-fry for 2-3 minutes over high heat until the onion softens slightly but still keeps some bite and the garlic smells fragrant. Keep the heat high so the dish stays lively and not watery.

   120 g red onion, thinly sliced3 cloves (9 g) garlic, finely chopped1 medium (20 g) jalapeño, thinly sliced1 tsp (2 g) fresh rosemary, finely chopped
4. 4

   Add the tomato wedges and the remaining salt, then toss for 1 minute just to warm and lightly soften the tomato without letting it collapse completely. The beef should be just cooked through and still juicy.

   120 g tomato, cut into wedges1 tsp sea salt
5. 5

   Turn off the heat and finish with the lemon juice. Toss once more, taste, and adjust seasoning if needed. Serve immediately while hot, ideally on a warm plate so the beef stays sizzling longer.

   1 tsp (5 ml) fresh lemon juice

Origin & History

Tibs is one of Ethiopia's most beloved ways of preparing meat, typically cooked in a hot pan with onions, peppers, and spices. Zilzil tibs refers to the meat being cut into longer strips rather than cubes. It is often served for gatherings and special meals, prized for its aroma and sizzling presentation.