Zilzil tibs is an Ethiopian dish made by cutting beef tenderloin into paper-thin strips, tossing them with toasted spices, and cooking them quickly over high heat. Cutting the strips to an even thickness is key to cooking the meat through without leaving the center raw.
Toast the ground red pepper in a dry pan for 2 minutes, until fragrant.
Cut the beef tenderloin into paper-thin strips.
Melt the butter in a very hot pan. Add the beef strips, red onion, toasted pepper, and ginger, and sauté quickly for 5 minutes.
Cut the strips paper-thin; thick pieces may remain raw in the center. Heat the pan thoroughly; a pan that is not hot enough will steam the meat instead of browning it. Allergen: contains dairy (butter).
Şeritleri tarifte istenen kağıt inceliğinde kesemedim, biraz kalın kaldılar ve 5 dakikalık pişirme sonunda ortaları hâlâ pembe kaldı; bir dahaki sefere daha ince kesmeye özen göstereceğim.
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