Ethiopian Beef Tibs Wraps with Injera

About This Recipe

This wrap takes tibs, Ethiopia's quickly sauteed spiced meat dish, and rolls it into injera for an easy, portable lunch that captures the same bold, berbere-forward flavor in a more casual format. Thin strips of beef are seared hot and fast with onion, garlic and jalapeno, developing good color and a slightly charred edge before being seasoned with berbere spice for real depth. Wrapped in a piece of injera along with fresh tomato and onion, this format makes tibs easy to eat on the go, the injera's slightly tangy flavor complementing the spiced beef within.

Ingredients

Serves 4

• 500 gbeef sirloin(thinly sliced)
• 3 tbspniter kibbeh or vegetable oil
• 1onion(sliced)
• 3 clovesgarlic(minced)
• 2jalapeno peppers(sliced)
• 2 tbspberbere spice blend
• 1.5 tspsalt
• 4 piecesinjera or large flatbreads
• 1tomato(diced, for filling)
• 1/2red onion(sliced, for filling)

Instructions

1. 1

   Sear the beef

   Heat niter kibbeh or oil in a hot skillet and sear the beef strips over high heat until browned but still tender, about 3-4 minutes; remove.

2. 2

   Cook the vegetables

   Add sliced onion, garlic and jalapeno to the same pan, cooking until softened and lightly browned, about 6 minutes.

3. 3

   Combine

   Return the beef to the pan, add berbere spice and salt, tossing everything together over high heat for 2 minutes.

   Sear the beef in a very hot pan for a short time — overcooking thin strips of sirloin quickly turns them tough.

4. 4

   Warm the injera

   Warm the injera briefly if needed.

5. 5

   Assemble

   Fill each piece of injera with the spiced beef, fresh tomato and red onion.

6. 6

   Serve

   Roll or fold and serve immediately.

Variations

• •

  Chicken can substitute for beef using the same technique and spicing.

• •

  A version wrapped in a regular flour tortilla instead of injera is a more accessible option if injera isn't available.

• •

  Adding a bit of rosemary to the saute, as in traditional tibs, gives extra aromatic depth.

Storage

Cooked beef tibs keep refrigerated up to 3 days; assemble fresh wraps rather than storing pre-rolled ones, since injera softens further once filled.

Frequently Asked Questions