Tibs...an easy weeknight meal

I've had a few requests for Ethiopian Beef Tibs recipe and thought I'd put in on the blog...since I haven't posted anything lately. This isn't my recipe and it actually isn't a recipe at all. Someone on a Facebook group called EthiopiaMommas shared it, I tried it...and we loved it. So it has become a staple in our house. Since it isn't really wasn't a recipe, I'll just add the amounts that I use.
The first thing you need to have on hand is the nit'ir qibe or Ehtiopian Spiced Butter. I use the one from Marcus Samelsson's book, The Soul of a New Cuisine, but the one in the link is pretty similar. I usually have this in my fridge and often add it to things like brown rice, pasta (right after it cooks and before I add any sauce) and scrambled eggs. It adds a nice layer of flavor to anything plus it's the only way T gets any butter in her.
I took two pounds of NY steak and cut the meat up in thin pieces. I think any cut from the sirloin would be ok, flank steak might work but may become tough. Then I sliced up two large jalapeños. Saute the beef and jalapeño together in a bit of oil. The important thing is to cook on high setting until all the liquid evaporates.  You then add salt, minced garlic (I used 4 cloves) and 2 tblsp of the spiced butter. Again, cook until all liquid evaporates. I then added a sliced red onion a chopped tomato ( I remove the inside pulp), a sliced red pepper (which is something I added), and 2 tblsp Berbere spice (T likes her food SUPER spicy so this may be a bit much for some...use whatever amount you like). Toss it all together until the peppers and onions cook and there you have it...Ethiopian Beef Tibs. This could easily be made with chicken instead of beef. I could also see it as a way of doing a vegetable stir fry with mushrooms, zucchini and red peppers.
I usually make some Mexican rice with this or T loves to eat this with injera. It's very reminiscent of fajitas so I'm sure it would be good in a tortilla as well. Enjoy!