Tibs is a beloved Ethiopian stir-fried meat dish, typically made with beef, onions, peppers, and a blend of warm spices. This kid-friendly version from Woodbridge, VA, tones down the heat while keeping the delicious, savory flavors that make tibs so popular. It’s a quick, one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights when you want something a little different but still simple.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons (30 ml) olive oil or vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (1 g) ground cumin
- 1/4 teaspoon (0.5 g) ground turmeric
- 1/4 teaspoon (0.5 g) ground ginger
- 1/4 teaspoon (0.5 g) black pepper
- 1/2 teaspoon (3 g) salt, plus more to taste
- 2 tablespoons (30 ml) water or beef broth
- Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
- Pat the beef dry with paper towels. Slice it thinly against the grain into bite-sized strips. This helps make the meat tender for kids.
- Heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed to avoid overcrowding). Let it sear without moving for 2-3 minutes, then stir and cook for another 2-3 minutes until browned on all sides. The beef should be cooked to a safe minimum internal temperature of 145°F (63°C) for whole cuts, as recommended by USDA FSIS. Remove the beef from the skillet and set it aside on a plate.
- Reduce the heat to medium. Add the sliced onions to the same skillet. Cook, stirring occasionally, for 3-4 minutes until they start to soften and turn golden.
- Add the bell peppers and garlic. Cook for another 3-4 minutes, stirring, until the peppers are tender-crisp.
- Stir in the paprika, cumin, turmeric, ginger, black pepper, and salt. Cook for 1 minute until fragrant.
- Return the beef to the skillet along with any juices that accumulated on the plate. Pour in the water or broth. Stir everything together and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Taste and adjust seasoning with more salt if needed. Garnish with fresh cilantro or parsley if desired. Serve hot.
Tips
- Substitutions: You can use chicken or lamb instead of beef. Chicken should be cooked to 165°F (74°C). If you don’t have fresh ginger, use 1/4 teaspoon of ground ginger. For a dairy-free version, this recipe is already dairy-free.
- Make it milder: The recipe is already mild for kids. If your family likes more heat, add a pinch of cayenne pepper or a chopped jalapeño with the peppers. For picky eaters, you can also chop the vegetables very finely so they blend into the sauce.
- Don’t overcook the beef: Sirloin can become tough if cooked too long. Searing it quickly and then simmering briefly keeps it tender. Slice against the grain for the most tender result.
- Prep ahead: Slice the beef and vegetables up to a day in advance and store them separately in the refrigerator. This makes dinner even faster on busy nights.
Serving Suggestions
Serve tibs with steamed rice, injera (if you can find it at a local Ethiopian market), or warm pita bread. For a complete kid-friendly plate, add a side of sautéed greens like spinach or green beans, or a simple cucumber salad. The mild sauce also works well over egg noodles or mashed potatoes for a fusion twist.
Variations
- Chicken Tibs: Use boneless, skinless chicken thighs instead of beef. Cook until the chicken reaches 165°F (74°C).
- Vegetable Tibs: Omit the beef and double the vegetables. Add chickpeas or tofu for protein. Cook until the vegetables are tender and the chickpeas are heated through.
- Spicy Tibs: Add 1-2 teaspoons of berbere spice (a traditional Ethiopian spice blend) along with the other spices for an authentic, slightly spicy kick. Adjust the amount to your family’s preference.
- Lamb Tibs: Use lamb leg or shoulder, sliced thin. Cook to the same safe minimum of 145°F (63°C) for whole cuts.
Storage and Reheating
Store leftover tibs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a skillet over medium heat with a splash of water or broth, stirring occasionally, until heated through to 165°F (74°C). You can also microwave individual portions in 30-second intervals, stirring in between, until hot. The beef may become a bit more well-done upon reheating, but it will still taste great.
Frequently Asked Questions
What is tibs?
Tibs is a traditional Ethiopian dish of sautéed meat and vegetables, often seasoned with spices like berbere. It’s typically served with injera, a sourdough flatbread, but is also great with rice or bread.
Can I make this without a wok?
Absolutely. A large non-stick skillet or cast-iron pan works just as well. The key is to get the pan hot enough to sear the beef quickly.
How do I slice beef against the grain?
Look at the muscle fibers in the meat—they run in lines. Slice perpendicular to those lines to break them up, which makes the meat more tender when chewed.
Is this recipe gluten-free?
Yes, as written, this recipe is gluten-free. Just make sure your spices and broth are certified gluten-free if you have celiac disease or a severe allergy.
Can I use frozen vegetables?
Yes, you can use frozen bell peppers and onions. Just thaw and pat them dry before cooking to avoid excess water in the pan.
What if my kids don’t like bell peppers?
You can omit them or substitute with zucchini or carrots, cut into small pieces. The sauce will still be flavorful and the dish will work well.
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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
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