Tibs

Preparation

1. Heat the clarified butter or oil in a large skillet or wok over high heat until it is very hot and just beginning to smoke. Add the cubed beef in a single layer and let it cook undisturbed for 2-3 minutes until it develops a golden crust on one side, then stir and cook for another 2-3 minutes until cooked on all sides but still slightly pink in the center.
2. Add the minced garlic and ginger to the hot meat and stir constantly for 1 minute until fragrant, then add the berbere spice blend and cook for 1 minute while stirring to cook the spices and distribute them throughout the meat.
3. Add the diced red onions and green peppers to the pan and stir constantly over high heat for 4-5 minutes until the vegetables are tender but still have some texture and begin to caramelize slightly. If using fresh tomatoes, add them now and cook for 2-3 minutes until softened.
4. Add the salt and black pepper, taste and adjust seasoning as needed, then remove from heat immediately. The tibs should remain a stir-fry with distinct vegetables and meat, not a stew. Garnish with fresh cilantro or parsley if using and serve hot.