Beef tibs
Beef tibs, from above
Non vegEthiopia

Beef tibs

Sizzling beef, onion, rosemary and chilli, fast and loud. Ethiopia's celebratory stir fry.

25 minTime
40 gProtein each
mediumSpice
Tibs for friends2 chapters · 1 min read

Make it your way

Grandma's wayBeef, onion, rosemary, chilli and niter kibbeh, straight from the pan.
The original
418kcalsame
40 gproteinsame
2 gfibresame
25minutessame

Classic Ethiopian tibs.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef600 g sirloin or tender beef, cut in bite size cubes
Onion1 large, sliced
Tomato1, chopped
Niter kibbeh (spiced clarified butter)2 tbsp
Cooking oil (vegetable oil)1 tbsp
Green chilli3, slit
Garlic3 cloves, sliced
Berbere spice blend1 tbsp (optional, for awaze tibs)
Dried mixed herbs (italian seasoning)1 tsp dried rosemary
Black pepper½ tsp
Saltto taste

Method

4 steps
  1. 1Pat the beef dry. Heat oil in a heavy pan or kadai until very hot and sear the beef in batches.
  2. 2Add onion and garlic to the pan and toss on high.
  3. 3Return the beef, add niter kibbeh, chillies, rosemary, berbere if using, pepper and salt. Toss.
  4. 4Add tomato and toss 2 minutes until just softened. Serve sizzling.
Serve it like this

Bring to the table in a hot cast iron pan or clay dish, sizzling, with injera and a little bowl of awaze or mitmita for dipping.

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Make it a meal

What goes with Beef tibs: a bread or rice, a side, something to drink and something sweet.

Bread or rice Injera at home60 min
Bread or rice Defo dabo120 min
On the side Timatim salad10 min
On the side Gomen40 min
To drink Ethiopian coffee45 min
Something sweet Puran poli90 min
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