Entree: Ethiopia – Central Culinary Region – ቲብስ ➤ Tibs (Sautéed seasoned cubes of meat cooked quickly with onions, peppers, and Ethiopian spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef sirloin or tenderloin, trimmed and cut into 1-inch (2.54 cm) cubes
- 2 tbsp (30 ml) niter kibbeh or ghee (clarified spiced butter)
- 1 large onion, sliced, approx. 8 oz (225 g)
- 1–2 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 medium jalapeño or Ethiopian green pepper, seeded and sliced
- 1 tbsp (8 g) berbere spice blend (adjust to taste)
- 1/4 cup (60 ml) beef stock or water
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) unsalted butter (optional, to finish)
- 2 tbsp (8 g) fresh rosemary or 2 tbsp (8 g) fresh parsley, chopped for garnish
- Lemon wedges, for serving

Show original ingredient measurements

- 1 lb (454 g) beef sirloin or tenderloin, trimmed and cut into 1-inch cubes
- 2 tbsp (30 ml) niter kibbeh or ghee (clarified spiced butter)
- 1 large onion, sliced, approx. 8 oz (225 g)
- 1–2 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 medium jalapeño or Ethiopian green pepper, seeded and sliced
- 1 tbsp (8 g) berbere spice blend (adjust to taste)
- 1/4 cup (60 ml) beef stock or water
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) unsalted butter (optional, to finish)
- 2 tbsp (8 g) fresh rosemary or 2 tbsp (8 g) fresh parsley, chopped for garnish
- Lemon wedges, for serving

Instructions

1. Pat the beef cubes dry and season lightly with half the salt and pepper. Heat a large heavy skillet or cast-iron pan over high heat until very hot.
2. Add niter kibbeh (or ghee) and swirl to coat. Sear the beef in batches without crowding until browned on all sides, about 2–3 minutes per side for medium-rare to medium. Transfer seared beef to a plate and keep warm.
3. Reduce heat to medium-high and add sliced onion to the pan. Sauté until softened and beginning to brown, about 5–6 minutes. Add garlic, ginger, and sliced jalapeño and cook 1–2 minutes until fragrant.
4. Sprinkle berbere over the aromatics and toast briefly for 30 seconds, then deglaze the pan with beef stock or water, scraping up browned bits. Return the beef and any accumulated juices to the pan.
5. Toss and cook together for 2–4 minutes until beef reaches desired doneness and sauce is glossy. Stir in remaining salt, pepper, and lemon juice. If using, swirl in butter for extra gloss and richness.
6. Remove from heat, garnish with chopped rosemary or parsley, and serve immediately with lemon wedges and injera or flatbread.