Ethiopian Beef (Tibs)

My son LOVED this, at our local Ethiopian shop.  My elder son said that these were, "AMAZING!".   They thought these were delicious!   You could make it less spicy by cutting some of the berbere spice.  (Pictured with lentils)

Ingredients

3 servings

• ⅓ cups Butter
• 4 ½ cups dice Onion
• 2 tablespoons peel and mince Ginger, Fresh
• 2 tablespoons mince Garlic, Cloves
• 1/8 cups berbere spice
• 1 teaspoon sea salt                               
• 1 teaspoon Vegetable Oil
• 1 pound Beef Sirloin, cut into 1 inch cubes
• 1 teaspoon juice Lemon
• Melt butter over medium heat in a skillet or sauce pan (try to avoid non-stick pans). Add onions, ginger, garlic, berbere, and salt to the pan and reduce heat to medium low. Mixture should be just crackling. Cook for 30 minutes, stirring occasionally, until onions are dark and caramelized. Transfer onion mixture to a food processor or blender and mix until it is almost a pureed consistency. Leave a little texture. Return mixture to the sauce pan over lowest heat. In another sauce pan heat vegetable oil over medium high heat. Add beef to the pan in a single layer, leaving a little space between the pieces. You want them to brown not steam. Work in batches if necessary. Cook beef until seared, about 3 minutes each side. Continue cooking until desired is reached and then transfer to the sauce. Continue until all meat is cooked and added to the warm sauce. Add lemon juice and stir to combine.