A plant-based take on a traditional Ethiopian dish, enjoy these delicious tibs with a feast of collard greens, misir wat and injera.
Recipe adapted fromThe Ethiopian Food.
Ginger Beef Tibs
Ginger Beef Tibs
4
A plant-based take on a traditional Ethiopian dish, enjoy these delicious tibs with a feast of collard greens,misir wat and injera.
Recipe adapted fromThe Ethiopian Food
Ingredients
1 lb KULA Ginger Beef
- 1 chopped (into squares) green bell pepper
- 4 tbsp vegan butter
- 3 tbsp berbere
- 1 diced red onion
- ¼ cup vegetable broth
- 2 tbsp red wine
- ¼ tsp black pepper powder
- 1 tsp salt
Directions
Cut your ginger beef into half-inch cubes and place in a bowl (stainless steel is highly recommended)
- In another bowl, toss in the berbere, red wine and 2 tbsp of the vegan butter and mix thoroughly until paste-like.
- Take half of the paste and coat your ginger beef. Marinate the coated beef for 30 minutes at room temperature.
- In a medium-sized skillet, add 1 tbsp vegan butter at medium-high heat. Add the marinated ginger beef and cook for two minutes while stirring. Transfer the ginger beef to a plate.
- On medium heat, cook green bell peppers for 5 minutes while stirring until signs of wilting appear. Transfer to the beef plate.
- Next, heat the remaining tbsp of vegan butter, add onions and cook while stirring for ten minutes until soft. Add the unused paste and vegetable broth, sprinkling salt and black pepper while cooking and stirring for one minute.
- Add the previously-plated ginger beef and red peppers, cook all together for 2 minutes and serve.
