Beef Tibs

Serves 4

1/2 hour

Ingredients

Beef fillet 300g, cubed

Berbere 1 1/2 tbsp

Tenderstem broccoli 100g, chopped into 1 inch pieces

Butter 1 tbsp

Red onion 1, thinly sliced

Garlic 4 cloves, minced

Ginger 2 inch piece, peeled and minced

Jalapeñoes 4, deseeded and sliced

Rosemary 3 sprigs

Tinned tomato 1

Lemon 1, juice of

Honey 1 tsp

Mustard 2 tsp

Coriander handful, chopped

Method

1. Cut the beef into cubes.

2. Heat a tablespoon of vegetable oil in a large wok over high heat. Add the cubed beef to the pan and season to taste with salt, pepper, and a 1/2 tablespoon of berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.

3. To the pan, add the broccoli along with some more oil and cook until wilted. Remove from the pan and set aside.

4. Add a further drizzle of oil and the butter to the same pan over medium heat. Once the butter is melted, add the onion and sauté over medium heat for 5 minutes.

5. Then add the garlic, ginger, and jalapeños and sauté for a further 5 minutes, until starting to soften.

6. Add the rosemary, the tinned tomatoes, lemon juice, mustard, honey and remaining berbere. Let it simmer for 10 minutes.

7. Return the beef and broccoli to the pan, along with the chopped coriander. Simmer for 2 minutes to allow the flavours to meld. Serve with couscous or injera.

8. Eat and enjoy!