Ethiopian Beef Tibs
Seared Ethiopian beef with onions, tomatoes, jalapeno, rosemary, and fragrant berbere spices served with injera.
Equipment
- Large skillet
- Tongs
- Knife
- Cutting board
- Wooden spoon
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
Instructions
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.
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.
Nutrition
Calories: 480kcalCarbohydrates: 34gProtein: 42gFat: 23gSaturated Fat: 9gCholesterol: 125mgSodium: 520mgFiber: 4gSugar: 7g