Beef tibs with peppers, onion and rosemary on teff

Ingredients

For 1 serving

• Beef rump steak150 g
• Teff45 g
• Bell peppers120 g
• Red onion80 g
• Jalapeño1
• Rosemary2 g
• Garlic1 clove
• Paprika1 teaspoon
• Ghee6 g
• Tomatoes100 g
• Saltto taste

Contains: lactose,

In season: June – October

Method

1. Rinse the teff, put it in a small pan with about four times its volume of water and a pinch of salt, bring to the boil, cover and cook over low heat for 15 minutes, until it has absorbed the water.
2. Meanwhile cut the beef into roughly 2 cm pieces. Slice the red onion, cut the peppers into strips, the jalapeño into rounds (deseeded for less heat), chop the garlic and cut the tomatoes into pieces.
3. Heat the clarified butter in a wide frying pan over high heat and sear the beef for 2 minutes, until browned outside but pink inside; lift it out.
4. In the same pan add the onion, peppers, jalapeño, garlic, rosemary and paprika and cook for 5 minutes over high heat, stirring, until soft but still crisp.
5. Return the meat, add the tomatoes, salt and heat for 1 minute, until the tomato is hot; serve at once on the teff.