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Beef Tibs

Serves 4 to 6 Entree meat

Beef Tibs

Beef Tibs is a cherished staple of Ethiopian home cooking, filling the air with its inviting aroma and drawing family and friends to the table. This dish, woven into the everyday rhythm of life, reflects the warmth and generosity of Ethiopian hospitality. Its roots lie not in celebration but in the simple joy of sharing a meal, making it a beloved fixture in households across the country.

The flavors of Beef Tibs are bold and vibrant, with succulent beef sirloin enveloped in the rich, spiced depth of niter kibbeh and berbere. The dish offers a satisfying heat from green chilies, balanced by the sweetness of red onion and tomatoes, and a fragrant hint of rosemary. Served with injera, the tangy, spongy bread, it becomes a perfect vessel for savoring every bite.

Ingredients

  • 800 g (1 3/4 lb)beef sirloin — cut into bite-size cubes
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 1 tbspberbere
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Start by cutting the 800 g (1 3/4 lb) beef sirloin into bite-sized cubes, about 1-inch each. Pat the pieces dry with paper towels to ensure they sear properly. Heat a heavy skillet over high heat until it is almost smoking, which will help in achieving a good sear on the meat.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet. Once melted and shimmering, carefully add the beef cubes in a single layer. Sear the pieces hard, turning occasionally, until they develop a deep brown crust on all sides. This browning locks in the juices, keeping the meat tender.
  3. Slice 1 red onion into wedges and add them to the skillet along with 3 cloves of minced garlic, 1 tablespoon of freshly grated ginger, and 2 sliced green chilies. Toss everything together, allowing the onion edges to char slightly. This charring adds a smoky depth to the dish.
  4. Dice 2 tomatoes and stir them into the skillet along with 1 tablespoon of berbere. Mix well so the spices coat the meat and vegetables evenly. Let the mixture cook until the tomatoes break down slightly and the sauce begins to cling to the beef, intensifying the flavors.
  5. Sprinkle 1 teaspoon of fine salt over the tibs and add 1 sprig of fresh rosemary. Stir to combine, allowing the rosemary to infuse its aroma into the dish. Serve the sizzling beef tibs immediately with injera, letting the warm, spicy aroma invite everyone to the table.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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