Tibs — Ethiopian Sautéed Beef

About This Recipe

Tibs is one of Ethiopia's most popular and versatile dishes: diced beef (or lamb) quickly sautéed over high heat with onion, jalapeño, tomato, rosemary and Ethiopia's signature spiced clarified butter (niter kibbeh). There are many versions — zigni (spicier), ye'beg tibs (with lamb), gored gored (raw) — but all share the same technique of high-heat sautéeing with niter kibbeh that infuses the meat with extraordinary flavour. Tibs is served on injera (Ethiopian sourdough flatbread) and eaten communally, with each person tearing off pieces of injera to scoop up the meat. It is the gateway dish for many people discovering Ethiopian cuisine — bold, simple and deeply satisfying.

Ingredients

Serves 4

• 600 gbeef sirloin or rump(cut into 2cm cubes)
• 3 tablespoonsniter kibbeh (Ethiopian spiced butter)(or ghee with spices)
• 2 mediumonions(diced)
• 2jalapeño peppers(sliced)
• 2 mediumtomatoes(diced)
• 4 clovesgarlic(minced)
• 1 sprigfresh rosemary
• 1 teaspoonground black pepper
• 1 teaspoonsalt
• 1 teaspoonberbere spice(optional)

Instructions

1. 1

   Make niter kibbeh (if needed)

   Melt butter with turmeric, cardamom, a cinnamon stick and a few garlic cloves for 15 minutes. Strain — this is niter kibbeh. Or use plain ghee for a simpler version.

2. 2

   Sauté onions

   Heat niter kibbeh in a wide pan over high heat. Add onions and cook for 5 minutes until golden.

3. 3

   Add beef and sauté

   Add beef cubes in a single layer. Sear without stirring for 2 minutes, then toss. Add jalapeño, garlic, rosemary and berbere (if using). Stir-fry over high heat for 4–5 minutes until beef is cooked through.

   High heat is essential — tibs should be slightly charred, not stewed. Work in batches if the pan is crowded.

4. 4

   Add tomatoes and serve

   Add diced tomatoes. Toss briefly — the tomatoes should warm through but not fully cook. Season with salt and pepper. Serve immediately on injera.

Variations

• •

  Ye'beg tibs: lamb instead of beef, slightly more aromatic.

• •

  Kurt (raw beef tibs): the traditional raw version served with awaze chilli sauce.

Storage

Refrigerate for up to 3 days. Reheat in a very hot pan.

Frequently Asked Questions