Tibs is a beloved Ethiopian stir-fry of seasoned meat, onions, and peppers, typically served with injera or rice. This kid-friendly version tones down the spice while keeping the savory, caramelized flavor that makes tibs so satisfying. It’s a quick, one-pan dinner that’s both familiar and exciting for young eaters, and it’s easy to adjust to your family’s taste.
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 onion, thinly sliced (about 1 cup / 150 g)
- 1 red bell pepper, sliced into thin strips
- 2 cloves garlic, minced
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (1 g) ground cumin
- 1/4 teaspoon (0.5 g) ground turmeric (optional)
- 1/4 teaspoon (0.5 g) ground ginger (optional)
- 1/2 teaspoon (2.5 g) salt, plus more to taste
- 1/4 teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) lemon juice (about 1/2 lemon)
- 2 tablespoons (8 g) fresh parsley or cilantro, chopped (for garnish)
Instructions
- Pat the beef dry with paper towels. Slice it thinly against the grain into bite-sized strips. Season with salt and black pepper.
- 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) and sear for 2–3 minutes per side until browned. Remove the beef to a plate and set aside.
- In the same skillet, add the onion and bell pepper. Sauté over medium heat for 4–5 minutes, stirring occasionally, until the onions are soft and starting to brown.
- Add the garlic, paprika, cumin, turmeric (if using), and ground ginger (if using). Stir and cook for 1 minute until fragrant.
- Return the beef to the skillet, along with any juices. Stir to combine and cook for 2–3 minutes until the beef is heated through and coated with the spices.
- Remove from heat and stir in the lemon juice. Taste and adjust salt if needed.
- Garnish with fresh parsley or cilantro and serve warm.
Tips
- Substitutions: Use chicken breast or thigh instead of beef; cook until it reaches 165°F (74°C) internally. For a vegetarian version, use extra-firm tofu or chickpeas and skip the meat.
- Make it milder: Omit the black pepper and use sweet paprika instead of hot. For older kids who like a little kick, add a pinch of cayenne or a chopped jalapeño with the peppers.
- Don’t overcook the beef: Sirloin cooks quickly; overcooking makes it tough. Searing over high heat and then reheating briefly keeps it tender.
- Slice thinly: For easier slicing, freeze the beef for 15–20 minutes before cutting. This helps you get very thin, even strips.
Serving Suggestions
Serve tibs over steamed rice, with warm injera, or in soft tortillas for a fun twist. Add a side of sautéed greens or a simple cucumber salad to round out the meal. For kids, you can also serve it in a bowl with a spoon—it’s that easy.
Variations
- Vegetable Tibs: Add sliced carrots, zucchini, or mushrooms along with the peppers for extra veggies.
- Chicken Tibs: Use boneless, skinless chicken thighs, cut into strips. Cook until no longer pink and reaches 165°F (74°C).
- Lamb Tibs: Substitute lamb leg or shoulder for beef; cook to 145°F (63°C) and let rest 3 minutes before serving.
- Extra Saucy: Stir in 2 tablespoons (30 ml) of tomato paste or a splash of low-sodium beef broth after adding the spices for a richer sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth, or in the microwave in 30-second bursts, until steaming hot (165°F / 74°C). The beef may become slightly more done upon reheating, but it will still be tasty.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak, skirt steak, or even tenderloin work well. Avoid cuts like chuck or brisket, which need long, slow cooking to become tender.
What if my kids are sensitive to spices? This recipe is already mild, but you can reduce or omit the black pepper and cumin. The lemon juice adds brightness without heat, and the garlic is usually well-tolerated in small amounts.
Can I make this ahead of time? You can prep the ingredients ahead—slice the beef and vegetables, and store them separately in the fridge for up to 1 day. Cook just before serving for the best texture.
Is tibs traditionally spicy? Traditional tibs often include berbere, a spicy Ethiopian spice blend. This version skips the heat to appeal to kids, but you can add 1–2 teaspoons of berbere for an authentic kick if your family enjoys it.
Can I freeze cooked tibs? Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as directed. The texture of the peppers may soften, but the flavor remains good.
What can I serve instead of injera? Rice, quinoa, or even pita bread are great alternatives. For a low-carb option, serve over cauliflower rice.
Related
- Perfect Chicken Breast: Juicy, Never Dry
- How Long to Air Fry Chicken Breast
- Chicken Breast vs Thigh: Nutrition & Cooking
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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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