Tibs is an Ethiopian dish of sautéed meat, onions, and spices, often served with injera or another starch; recipes vary by region and household. This mild, family-friendly version uses tender beef and familiar seasonings, with the heat kept optional so children can enjoy it too.
Ingredients
- 1½ lb (680 g) boneless beef sirloin or top sirloin, cut into ¾-inch (2 cm) pieces
- 1 tbsp (15 ml) neutral oil, such as canola oil
- 2 tbsp (28 g) unsalted butter or niter kibbeh, divided
- 1 medium yellow onion, about 8 oz (225 g), thinly sliced
- 1 red bell pepper, about 6 oz (170 g), seeded and cut into strips
- 2 garlic cloves, minced, about 2 tsp (10 g)
- 1 tsp (2 g) ground paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup (60 ml) water or unsalted beef broth
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley, optional
- ¼ tsp berbere spice, optional, served separately for adults or children who like heat
Instructions
- Prepare the beef. Pat the beef dry with paper towels and trim away any thick pieces of gristle. Cut it into similar-sized pieces so they cook evenly. Keep raw beef and its utensils separate from ready-to-eat ingredients, and wash hands and surfaces after handling it.
- Season the aromatics. Set a large, heavy skillet over medium heat. Add the oil and 1 tablespoon (14 g) of butter. When the butter has melted, add the onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened but not browned.
- Add garlic and spices. Stir in the garlic, paprika, cumin, turmeric, salt, and black pepper. Cook for about 30 seconds, just until fragrant. Don’t let the garlic darken, which can make it taste bitter.
- Sear the beef in batches. Raise the heat to medium-high and add the beef in a single layer, working in two batches if necessary. Crowding the skillet can make the meat steam rather than brown. Sear for about 2 minutes per side, turning with clean tongs. Transfer the first batch to a clean plate while you brown the rest.
- Finish the tibs. Return all the beef and any juices on the plate to the skillet. Add the water or broth and remaining 1 tablespoon (14 g) butter. Stir, cover, and cook over medium-low heat for 3–5 minutes, until the beef is tender and cooked through. Check the largest pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Keep the skillet covered for that 3-minute rest.
- Season and serve. Stir in the lemon juice and optional cilantro or parsley. Taste and adjust the salt if needed. Serve the berbere separately so each person can choose whether to add it.
Tips
- Cut evenly and dry the meat. Similar-size pieces cook at the same rate, and patting the beef dry helps it brown instead of releasing excess moisture.
- Choose a tender cut. Sirloin is a practical choice for a quick skillet meal. If using a tougher cut, such as chuck, it needs longer, gentler cooking with additional liquid; the quick timing here won’t make it tender.
- Keep the heat mild. Berbere, a traditional Ethiopian spice blend, can be hot and its intensity varies. Leaving it out keeps the base recipe gentle; offer it at the table. Paprika and cumin provide flavor but do not reproduce berbere’s more complex taste.
- Use a roomy skillet. Brown the beef in batches rather than piling it into the pan. If the pan looks dry while finishing, add water or broth 1 tablespoon (15 ml) at a time.
Serving Suggestions
For a traditional Ethiopian-inspired meal, serve tibs with injera, the soft, tangy fermented flatbread used to scoop up the meat and sauce. Injera may be unfamiliar to some children; warm flatbread, pita, or rice makes an easy alternative. A mild side such as steamed green beans, sliced cucumber, or roasted carrots balances the savory beef. Put lemon wedges and extra berbere on the table, rather than mixing extra spice into the whole skillet.
Variations
Chicken tibs: Replace the beef with 1½ lb (680 g) boneless chicken thighs cut into bite-size pieces. Cook until the thickest piece reaches 165°F (74°C), the USDA FSIS safe minimum for poultry; chicken will generally need a few extra minutes, so use a thermometer rather than relying on the beef timing.
More traditional seasoning: Use niter kibbeh, Ethiopian clarified butter traditionally infused with spices, in place of ordinary butter. If it is hard to find, unsalted butter works well, though the dish will miss some of niter kibbeh’s aromatic flavor. Add a small amount of berbere to the pan for adults who want a warmer, more traditional spice profile.
Extra vegetables: Add 1 cup (150 g) sliced mushrooms or 1 cup (150 g) chopped zucchini with the peppers. These release moisture, so cook uncovered briefly if the finished sauce seems too thin.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to serve in a skillet over medium-low heat with a splash of water or broth, stirring until steaming throughout; leftovers should reach 165°F (74°C). You can also microwave them in a covered microwave-safe dish, stirring halfway through and checking the temperature in several places. Freeze leftovers in a sealed freezer-safe container for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.
Frequently Asked Questions
Is tibs usually spicy?
It can be, but the heat depends on the cook and the amount of berbere used. This version leaves berbere optional and serves it on the side, making it easier to keep portions mild for children.
What is berbere?
Berbere is a traditional Ethiopian spice blend, commonly made with chiles and other spices. Blends vary and can be quite hot. If you don’t have it, omit it rather than substituting chili powder directly; paprika and cumin in this recipe add mild flavor, but not the same chile heat or complexity.
Can I make tibs without butter?
Yes. Use 2 tablespoons (30 ml) of neutral oil instead of the butter, adding it as directed. The result will be less rich and won’t have the buttery flavor of niter kibbeh, but the beef and vegetables will still cook properly.
How can I tell when the beef is done?
Use an instant-read food thermometer in the center of the largest pieces. Whole cuts of beef need to reach 145°F (63°C) and rest for 3 minutes. Color alone is not a reliable way to judge doneness.
Can I prepare anything ahead?
You can slice the onion and pepper, mince the garlic, and measure the spices up to a day ahead; refrigerate the prepared vegetables in a covered container. For the best browning, cut and pat the beef dry shortly before cooking, and cook the dish just before serving.
What if I can’t find injera?
Serve the tibs with pita, other soft flatbread, or rice. Injera has a distinctive sour flavor and spongy texture, so these are convenient alternatives rather than exact replacements.
Related
- Gambas al Ajillo Price in Spain & Recipe
- Brioche or Bagel: Which Dough Should You Make?
- Best Steak Tartare in Sydney: Where to Order It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).