Tibs is a popular Ethiopian sauté of beef cooked quickly with onions, tomatoes, peppers, rosemary, and warm berbere spices.
High heat gives the beef caramelized edges while the vegetables soften just enough to make a glossy, spicy sauce.
Pat the beef dry and avoid crowding the skillet. A hot surface is the easiest way to build the characteristic browned flavor.
Serving Suggestions
Serve on injera with greens, lentils, and a mild yogurt sauce. Tear injera into pieces and use it to scoop up the tibs.
Recipe Notes
Cook tibs just before serving. Leftovers keep refrigerated for 2 days and reheat quickly in a hot skillet.
Ethiopian Beef Tibs
Seared Ethiopian beef with onions, tomatoes, jalapeno, rosemary, and fragrant berbere spices served with injera.
Ingredients
Equipment
Method
Sear the beef:
- Pat the beef dry and season with salt and pepper.
- Heat a large skillet over high heat. Add the niter kibbeh and sear the beef in batches for 2 to 3 minutes per side until browned. Transfer to a plate.
Cook the vegetables:
- Reduce the heat to medium-high and add the onion. Cook for 3 minutes.
- Add the tomatoes, jalapeno, garlic, berbere, and rosemary. Cook for 4 to 5 minutes until the vegetables soften and the sauce turns glossy.
- Return the beef and its juices to the skillet and toss for 1 to 2 minutes.
Serve:
- Taste and adjust the berbere and salt.
- Serve hot over injera with extra injera for scooping.
Nutrition
Notes
- Use a neutral oil and a pinch of salt if niter kibbeh is unavailable.
- Keep the beef medium-rare to medium for the juiciest tibs.
- Add more jalapeno for a hotter finish.
