Entree: Ethiopia – Sidama – ቲብስ ➤ Tibs (Sautéed spiced cubes of beef or lamb cooked with onions and peppers in spiced clarified butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) beef sirloin or ribeye, trimmed and cut into 3/4-inch cubes
- 2 tbsp (30 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 1 medium green bell pepper, cut into 1/2-inch strips, approx. 6 oz (170 g)
- 1 medium tomato, diced, approx. 4 oz (115 g)
- 1 tbsp (15 ml) berbere (adjust to heat preference)
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) kosher salt, or to taste
- 2 tbsp (30 ml) beef stock or water (optional, to deglaze)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) chopped fresh rosemary or a few sprigs of fresh rosemary (optional)

Instructions

1. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp (15 ml) of niter kibbeh and let it shimmer.
2. Season the cubed beef lightly with salt and pepper. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides, about 2–3 minutes per side. Remove browned beef to a plate and keep warm.
3. Reduce heat to medium-high and add remaining 1 tbsp (15 ml) niter kibbeh. Add the sliced onion and cook, stirring, until softened and beginning to brown, about 6–8 minutes.
4. Stir in the garlic and ginger and cook 30–60 seconds until fragrant. Add the berbere and cook briefly to bloom the spice, about 30 seconds.
5. Add the green pepper and diced tomato and cook until the pepper is tender-crisp and the tomato has softened, about 3–4 minutes. If the pan is dry, add 2 tbsp (30 ml) beef stock or water to deglaze and scrape up browned bits.
6. Return the seared beef to the pan and toss to combine. Cook together 2–3 minutes until the beef is heated through and the flavors meld. Stir in the lemon juice and chopped rosemary, if using. Adjust salt and berbere to taste.
7. Serve immediately, traditionally with injera or with rice, ensuring the meat remains hot and juicy.