Beef Tibs

Ingredients

• 5 tablespoons niter kibbeh, or plain unsalted butter
• 2 medium onions, chopped medium
• 3 inch knob ginger, minced, about 2 tablespoons
• 6 medium cloves garlic, minced, about 2 tablespoons
• 2 tablespoons berbere
• Kosher salt
• 1 pound beef sirloin, cut into 1-inch cubes, trimmed of excess fat and connective tissue
• 1 teaspoon vegetable oil
• 1 teaspoon lemon juice, to taste

Directions

1. Warm the niter kibbeh or butter in a heavy saucepan over medium heat. Stir in the onions, ginger, garlic, and berbere, then lower the heat to medium-low. Cook, stirring now and then, until the onions are deep ruddy-gold, about 30 minutes; you want a quiet sizzle the whole time, so nudge the heat as needed. Scrape the mixture into a food processor and pulse until it is mostly blended but not completely smooth. Spoon it back into the saucepan, salt it to your liking, and keep it warm.
2. Sprinkle the beef well with kosher salt on every side. Set a 12-inch cast iron or stainless steel skillet over high heat, add the oil, and heat until it just begins to smoke. Arrange the beef in one layer with plenty of room between pieces, working in batches if your pan is crowded. Leave the meat alone until the first side is deeply browned, about 3 minutes. Turn the cubes with tongs and sear the second side. Keep cooking, stirring and turning occasionally, until the beef is done the way you like it. For rare, move it straight into the saucepan. For medium, cook it 1 to 2 minutes longer first. For well done, continue cooking for up to 5 more minutes before adding it to the saucepan.
3. Stir the beef into the warm sauce, mix in the lemon juice, and serve right away.