Awaze tibs (Ethiopian beef tibs) is a spicy Ethiopian stir-fry. It has a rich, bold flavor and is ready in less than 30 minutes. We make it with venison (any type) backstrap cut up into 1- to 1 ½ inch cubes that get seasoned and pan seared in clarified butter.
The spice blend for this one is called berbere, and it is common in Ethiopian cooking. You can find it pre-mixed in specialty spice shops, or you can mix your own with the recipe below. We serve the dish with flatbread, rice, and a salad or green vegetable.
2 pounds venison (any type) backstrap, cut into 1.5-inch cubes
4 tablespoons clarified butter, divided
1 medium onion, chopped
2 tablespoons minced fresh ginger
6 medium cloves garlic, minced
2 tablespoons berbere seasoning blend (see below)
1 teaspoon lemon juice
3 tablespoons paprika
1 tablespoon red pepper flakes (more for extra spicy)
2 teaspoon cumin powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Trim the backstrap and cut into 1.5-inch cubes.
Season the venison with the berbere spice blend. Set aside.
Heat 2 tablespoons of clarified butter in a large skillet or wok over medium-high heat until it begins to smoke. Sear the backstrap, a batch at a time, for 2-3 minutes per side or until browned and medium-rare.
Once all the venison has been browned, add remaining butter to the pan. Then add the onion. Reduce heat to medium. Sauté for 3-4 minutes or until the onion is soft and translucent.
Add the garlic and ginger. Continue sautéing for an additional 1-2 minutes. Return the venison to the pan and stir to blend. Squeeze on the lemon juice and stir well.
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