Spicy Tibs with Rhubarb Chutney
A flavorful and spicy tib's dish made with tenderized beef, served with a sweet and tangy rhubarb chutney. This Ethiopian-inspired recipe is perfect for a quick weeknight dinner.
Ingredients
- ●1 pound, thinly sliced Beef (sirloin or ribeye)Tenderize with a meat mallet or a rolling pin
- ●1 medium, thinly sliced Onion
- ●3 cloves, minced Garlic
- ●1 tablespoon, minced Ginger
- ●2 tablespoons Berbere spice
- ●2 tablespoons Olive oil
- ●1 cup, diced RhubarbUse the tart variety
- ●2 tablespoons Brown sugar
- ●1 tablespoon Apple cider vinegar
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the sliced onions and cook until they start to caramelize, about 5 minutes.
- 3
Add the minced garlic and ginger and cook for 1 minute, until fragrant.
- 4
Add the sliced beef and cook until browned, about 5 minutes.
- 5
Add the berbere spice and cook for 1 minute, until fragrant.
- 6
Transfer the beef mixture to a plate and set aside.
- 7
In the same skillet, add the remaining 1 tablespoon of olive oil.
- 8
Add the diced rhubarb and cook until it starts to soften, about 3 minutes.
- 9
Add the brown sugar, apple cider vinegar, and a pinch of salt. Cook for 2 minutes, until the rhubarb is tender.
- 10
Return the beef mixture to the skillet and stir to combine with the rhubarb chutney.
- 11
Cook for an additional 2 minutes, until the flavors have melded together.
- 12
Serve hot over injera or with some crusty bread.