Easy Ethiopian Tibs Recipe – Berbere Spiced Beef Stir-Fry
Ethiopian Tibs
Today on the Takrecipe website, we bring you Ethiopian Tibs, a flavorful and spicy pan-fried beef dish that is a staple in Ethiopian cuisine. Known for its bold flavors, Tibs is made with tender beef sautéed in Berbere spice, a blend of chili peppers, garlic, ginger, and aromatic spices that give it its distinctive heat and depth. This dish is commonly served with injera, a sourdough flatbread that perfectly complements the rich, spicy beef. Whether enjoyed as a hearty main course or part of an Ethiopian feast, Tibs is a dish that delivers a perfect balance of spice, aroma, and texture.
Ingredients (Serves 4)
- 1.5 lbs (700g) beef sirloin or ribeye, cut into bite-sized cubes
- 3 tbsp Berbere spice
- 2 tbsp clarified butter (niter kibbeh) or regular butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, sliced (optional for extra heat)
- 2 tbsp vegetable oil
- 1 tbsp soy sauce (optional, for umami depth)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 sprig fresh rosemary (or ½ tsp dried rosemary)
- 1 tomato, chopped
- Fresh cilantro or parsley for garnish
- Injera or rice, for serving
Prepare the Ingredients
Begin by cutting the beef into bite-sized pieces. Chop the onions, mince the garlic, grate the ginger, and slice the green chili. If using fresh rosemary, strip the leaves from the stem.
Sear the Beef
Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the beef cubes in a single layer and sear them for about 3-4 minutes per side until they develop a brown crust. Avoid overcrowding the pan to ensure proper browning. Once seared, transfer the beef to a plate and set aside.
Sauté the Aromatics
In the same skillet, add the remaining tablespoon of oil and the chopped onions. Sauté over medium heat for about 5 minutes until softened and slightly golden. Stir in the garlic, ginger, and rosemary, and cook for another 1-2 minutes until fragrant.
Add the Berbere Spice
Sprinkle the Berbere spice over the onions and stir well to coat them. Cook for 1-2 minutes, stirring constantly to toast the spices and enhance their flavor.
Deglaze the Pan
Add the chopped tomatoes to the skillet and stir. Let them cook for 3-4 minutes until they soften and release their juices. If the mixture looks too dry, add a splash of water or broth to loosen it.
Reintroduce the Beef
Return the seared beef to the skillet, along with any juices that collected on the plate. Stir everything together and cook over medium heat for 5-7 minutes, allowing the beef to absorb the flavors.
Finish with Butter and Seasoning
Reduce the heat to low and add the clarified butter (niter kibbeh) or regular butter. Stir well to coat the beef in the rich, spiced sauce. Add salt, black pepper, and soy sauce (if using) to taste. Let it cook for another 2 minutes until everything is well combined.
Garnish and Serve
Turn off the heat and sprinkle fresh cilantro or parsley on top. Serve hot with injera or over steamed rice. Enjoy your flavorful Ethiopian Tibs!
Tips:
Use the Right Cut of Meat
🟢For tender Tibs, use sirloin, ribeye, or tenderloin. Avoid tough cuts unless slow-cooking.
Don’t Overcrowd the Pan
🟢When searing the beef, cook in batches if necessary. This ensures proper browning and enhances the flavor.
Adjust the Heat Level
🟢Berbere spice can be quite spicy. Adjust the amount according to your preference or add a little honey to balance the heat.