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Ethiopian beef tibs with browned beef, onions, tomatoes, jalapeno, rosemary, berbere spices, and injera.

Ethiopian Beef Tibs

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Seared Ethiopian beef with onions, tomatoes, jalapeno, rosemary, and fragrant berbere spices served with injera.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ethiopian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef Tibs
  • 1 1/2 lb beef sirloin cut into 1-inch cubes
  • 2 tbsp niter kibbeh or butter
  • 1 medium yellow onion cut into wedges
  • 2 medium tomatoes cut into chunks
  • 1 large jalapeno sliced
  • 2 cloves garlic minced
  • 1 tbsp berbere spice plus more to taste
  • 2 sprigs fresh rosemary leaves chopped
  • 4 large injera for serving

Equipment

  • Large skillet
  • Tongs
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

Sear the beef:
  1. Pat the beef dry and season with salt and pepper.
  2. 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:
  1. Reduce the heat to medium-high and add the onion. Cook for 3 minutes.
  2. Add the tomatoes, jalapeno, garlic, berbere, and rosemary. Cook for 4 to 5 minutes until the vegetables soften and the sauce turns glossy.
  3. Return the beef and its juices to the skillet and toss for 1 to 2 minutes.
Serve:
  1. Taste and adjust the berbere and salt.
  2. Serve hot over injera with extra injera for scooping.

Nutrition

Calories: 480kcalCarbohydrates: 34gProtein: 42gFat: 23gSaturated Fat: 9gCholesterol: 125mgSodium: 520mgFiber: 4gSugar: 7g

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.