Zilzil Tibs
Zilzil Tibs is a fast, fragrant Ethiopian beef dish with juicy strips of seared beef, sweet onion, fresh jalapeño, tomato, and rosemary. The result is savory, lightly spicy, and bright, with a rustic pan-fried character that makes it especially satisfying for a quick meal.
Ingredients
Beef and aromatics
- 300 gbeef sirloin, thinly sliced into strips
- 120 gred onion, thinly sliced
- 3 cloves (9 g)garlic, finely chopped
- 1 medium (20 g)jalapeño, thinly sliced
- 120 gtomato, cut into wedges
- 1 tsp (2 g)fresh rosemary, finely chopped
- 1 tspsea salt
- 1/2 tspblack pepper
For frying and finishing
- 2 tbsp (30 ml)olive oil
- 1 tsp (5 ml)fresh lemon juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best beginner-friendly result, use sirloin or another quick-cooking tender cut; tougher stewing cuts will not become tender in this short cooking time.
- •If you want more Ethiopian character while keeping it paleo, add a pinch of berbere only if you have it, but the recipe is designed to be delicious with the listed ingredients alone.
- •Serve with a simple salad, sautéed greens, or roasted vegetables for a paleo-friendly meal.
- •Remove the jalapeño seeds for milder heat, or keep them in for a spicier tibs.
Background
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.
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