Ethiopian beef tibs with peppers

Quick-sizzled strips of beef with onions, peppers, tomato and berbere spice butter, an everyday Ethiopian favourite. Serve with rice and warm flatbreads to scoop it up in place of injera.

Ingredients

• 600 g Beef stir-fry strips
• 40 g Butter
• 15 ml Vegetable oil
• 1 Onions, sliced
• 2 Peppers, sliced
• 0.3 Garlic, chopped
• 15 g Fresh ginger, grated
• 8 g Berbere spice, use less for a milder dish
• 2 Tomatoes, chopped
• 1 Fresh chillies, green, sliced, optional
• 4 g Salt
• 300 g Basmati rice
• 4 Flatbreads

Method

1. Rinse the rice and cook it in a lidded pan with 450ml water on the lowest heat once boiling.
2. Heat the oil in a large frying pan until very hot and sear the beef in two batches until browned. Lift out.
3. Turn the heat down a little, add the butter, then the onions and peppers and fry until softened.
4. Add the garlic, ginger and berbere and fry for a minute, then the tomatoes and salt. Cook until jammy.
5. Return the beef with its juices and the green chilli and toss until hot through.
6. Serve with rice and warmed flatbreads.