Tibs are a classic Ethiopian dish of sautéed meat, typically beef or lamb, cooked with onions, peppers, and a blend of spices. This kid-friendly version tones down the heat while keeping the savory, slightly tangy flavor that makes tibs so beloved. It’s a quick, one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights. The mild seasoning and familiar ingredients—like bell peppers and tomatoes—make it a gentle introduction to Ethiopian cuisine for young palates.
Ingredients
- 1 lb (450 g) beef sirloin or tenderloin, cut into 1-inch cubes
- 2 tablespoons (30 ml) olive oil or vegetable oil
- 1 medium onion, thinly sliced (about 1 cup / 150 g)
- 1 red bell pepper, sliced (about 1 cup / 150 g)
- 1 green bell pepper, sliced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (2 g) paprika (mild, not smoked)
- 1/2 teaspoon (1 g) ground cumin
- 1/4 teaspoon (0.5 g) ground ginger (optional)
- 1/2 cup (120 ml) beef broth (low-sodium)
- Salt to taste (about 1/2 teaspoon / 3 g)
- Freshly ground black pepper to taste
- Optional: 1 tablespoon (15 ml) fresh lemon juice for serving
Instructions
- Prep the beef: Pat the beef cubes dry with paper towels. Season lightly with salt and pepper. Set aside while you prep the vegetables.
- Heat the oil: In a large skillet or cast-iron pan, heat the oil over medium-high heat until shimmering.
- Sear the beef: Add the beef in a single layer (work in batches if needed to avoid crowding). Sear for 2–3 minutes per side until nicely browned on all sides. The beef will finish cooking later, so it’s okay if it’s still pink in the center. Remove the beef to a plate and set aside.
- Sauté the aromatics: In the same pan, add the sliced onion and bell peppers. Sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add garlic and spices: Add the minced garlic, paprika, cumin, and ground ginger (if using). Stir constantly for 30 seconds until fragrant.
- Add tomato paste and broth: Stir in the tomato paste and cook for 1 minute, then pour in the beef broth. Scrape up any browned bits from the bottom of the pan.
- Return the beef: Add the seared beef back to the pan, along with any juices that accumulated on the plate. Stir to coat everything in the sauce.
- Simmer: Reduce the heat to medium-low, cover, and let simmer for 5–7 minutes, until the beef is cooked through and tender. For whole cuts of beef like sirloin, the safe minimum internal temperature is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest. Check with a food thermometer to be sure.
- Finish and serve: Taste and adjust seasoning with salt and pepper. If using, stir in the lemon juice just before serving. Serve hot.
Tips
- Cut the beef small: For kids, cut the beef into smaller, bite-sized cubes (about 3/4 inch) so they’re easier to chew and less intimidating.
- Make it milder: This recipe is already mild, but if your child is very sensitive to spice, omit the paprika and cumin, and use only salt and pepper. You can also add a tablespoon of ketchup for a touch of sweetness.
- Don’t overcook the beef: Sirloin can become tough if cooked too long. Stick to the simmering time and check the temperature—145°F (63°C) is perfect for medium-rare to medium. If you prefer well-done for kids, cook to 160°F (71°C) but know it will be less tender.
- Substitute the protein: If you don’t have sirloin, you can use ground beef (cook to 160°F / 71°C) or chicken breast (cook to 165°F / 74°C). Adjust cooking times accordingly.
Serving Suggestions
Serve the tibs over steamed rice, or with warm injera (Ethiopian flatbread) if you can find it. For a fun, kid-friendly presentation, serve in a bowl with a side of plain yogurt or mild salsa for dipping. Steamed vegetables like carrots or green beans make a great addition on the side.
Variations
- Vegetarian Tibs: Replace the beef with extra-firm tofu or chickpeas. Sauté the tofu cubes until golden, then proceed with the same sauce. Cook until heated through.
- Add potatoes: Dice one small potato and add it with the onions and peppers. Sauté for an extra 3–4 minutes until the potato begins to soften, then continue with the recipe. You may need a splash more broth.
- Cheesy Tibs: For picky eaters, sprinkle 1/2 cup (50 g) of shredded mild cheddar or mozzarella over the finished tibs and let it melt slightly before serving.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The tibs will keep for 3–4 days in the fridge. To reheat, place in a skillet over medium heat with a splash of water or broth, and stir until heated through to 165°F (74°C). You can also microwave in 30-second bursts, stirring in between. Avoid reheating more than once to maintain texture.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use chuck or round steak, but they are tougher cuts. They will need a longer simmer (about 20–30 minutes) to become tender. Sirloin or tenderloin are best for quick cooking.
Is this recipe authentic Ethiopian tibs? Traditional tibs often include berbere spice, which is quite spicy. This version is adapted for kids by using mild paprika and cumin instead, so it’s not strictly authentic but it captures the spirit of the dish without the heat.
My child doesn’t like bell peppers. What can I use instead? You can substitute with zucchini, carrots, or even green beans. Just chop them into small pieces and sauté them the same way. The cooking time may vary slightly, so check for tenderness.
Can I make this in advance? Yes, you can cook the tibs up to 2 days ahead and refrigerate. Reheat gently on the stovetop with a little broth to keep it moist. The flavors actually meld together nicely overnight.
How do I know the beef is done? Use an instant-read thermometer inserted into the thickest cube. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest. If you prefer well-done for kids, cook to 160°F (71°C).
Can I freeze the leftovers? Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as described. The texture of the peppers may soften, but it will still taste good.
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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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