Tibs
Tibs is a popular Ethiopian stir-fried meat dish made with sauteed beef or lamb, vegetables, and aromatic spices in a hot skillet or clay pot. It is one of the most versatile dishes in Ethiopian cuisine and can range from mildly spiced to fiery hot.
A sizzling Ethiopian stir-fried beef dish with onions, tomatoes, and bold spices cooked quickly over high heat.
Nutrition per serving
Ingredients
protein
vegetables
fat
spice
aromatics
Instructions
Sear the Beef
Heat a large heavy skillet or clay pot over high heat until it is smoking hot. Add the niter kibbeh and allow it to melt completely. Add the beef cubes in a single layer without crowding and sear for 3 to 4 minutes without stirring so a deep brown crust forms on one side. Flip and sear for another 2 minutes.
Add Aromatics
Push the beef to the edges of the pan and add the sliced onions to the center. Cook for 4 minutes until the onions soften and begin to caramelize. Add the berbere spice and fresh rosemary sprigs, tossing everything together so the spice coats the meat and onions evenly.
Add Tomatoes
Add the chopped tomatoes to the pan and stir everything together. Cook over medium-high heat for 5 minutes until the tomatoes break down slightly and release their juices, creating a light sauce around the beef. Season generously with salt and black pepper.
Finish and Serve
Remove the rosemary sprigs and taste the tibs for seasoning. If you prefer a spicier version, add an additional teaspoon of berbere and toss over high heat for 1 final minute. Serve immediately in the hot skillet or on a warmed plate alongside injera or bread.
Substitutions
Common mistakes
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