Ethiopian
Tibs
Tender pieces of beef are seared with niter kibbeh, berbere, onion, garlic, ginger, and green chile until fragrant and lightly crisp at the edges. Serve it hot with injera to scoop up the spiced juices.
Watch it madeMeron Afrikawit · 3:18
Ingredients
- Beef sirloin or tenderloin, cut into 2 cm cubes340g
- Red onion, finely sliced1 medium
- Niter kibbeh3 tbsp
- Garlic, minced3 cloves
- Fresh ginger, minced1 tbsp
- Berbere1 tbsp
- Awaze1 tbsp
- Fresh rosemary sprig1
- Green jalapeño or Ethiopian green chile, sliced1
- Tomato, diced1 small
- Kosher salt3/4 tsp
- Black pepper1/4 tsp
- Injera, for serving2 large pieces
- Lemon wedges, for serving2
Method
- Pat the beef very dry and season it with 1/2 tsp salt and the black pepper.
- Heat a heavy skillet or mitad-style pan over medium-high heat, add the sliced onion without fat, and cook for 4 to 5 minutes, stirring often, until softened and its moisture has mostly evaporated.
- Add the niter kibbeh and rosemary sprig, then cook for 1 minute until the onion is glossy and fragrant.
- Stir in the garlic, ginger, berbere, and awaze, and cook for 30 to 45 seconds so the spices bloom without burning.
- Raise the heat to high, add the beef in one layer, and sear for 3 to 4 minutes, turning only occasionally, until browned on the outside but still tender.
- Add the sliced chile and diced tomato, then cook for 2 to 3 minutes more until the tomato just softens and coats the beef.
- Taste and adjust with the remaining salt if needed, then remove the rosemary sprig.
- Serve immediately on injera with lemon wedges, spooning the spiced butter and juices over the meat.
Common questions
Can I substitute butter or oil for niter kibbeh in tibs?
Yes. Use unsalted butter plus a little oil for a closer flavor, or just neutral oil if needed. Add a pinch of cumin and garlic to mimic niter kibbeh’s aroma, but the dish will taste less rich and spiced.
How long should I cook the beef so tibs stays tender?
Sear the beef over high heat for about 3 to 4 minutes total, turning only occasionally. Cook just until browned outside and still juicy inside; overcooking will make sirloin or tenderloin dry and chewy.
What are the most common mistakes when making tibs?
The biggest mistakes are using wet beef, overcrowding the pan, and burning the spices. Pat the meat very dry, cook the onions until their moisture is gone, bloom the berbere briefly, and sear the beef in a hot single layer.
How should I store and reheat leftover tibs?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or butter so the beef doesn’t dry out. Avoid microwaving too long.
What should I serve with tibs besides injera?
Injera is traditional, but tibs also works with rice, flatbread, or boiled potatoes. Serve lemon wedges on the side for brightness, and add a fresh salad or lightly cooked greens to balance the rich spiced beef.