Entree: Ethiopia – Addis Ababa – ጥብስ Tibs (Sautéed meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) beef sirloin or boneless lamb leg, cut into 1-inch (2.5 cm) cubes (approx. 1.5 lb/680 g usable)
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter/ghee if unavailable
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (6 g) fresh ginger, minced
- 1–2 fresh green chilies or 1 jalapeño, sliced (about 20–30 g)
- 2 tbsp (12 g) berbere spice blend (adjust to heat preference)
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) beef broth or water
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (only if additional fat needed)
- 1 tbsp (15 g) fresh chopped rosemary or 1 small sprig whole rosemary (optional, common in Addis Ababa preparations)
- Fresh chopped cilantro or parsley for garnish (optional)

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot.
2. Add 1 tbsp (15 ml) niter kibbeh (or butter/ghee) and sear the beef in a single layer in batches to get a brown crust, about 2–3 minutes per side. Remove seared beef to a plate and keep warm.
3. Reduce heat to medium, add the remaining 2 tbsp (30 ml) niter kibbeh to the pan. Sauté the sliced onion until soft and beginning to brown, about 6–8 minutes.
4. Add the minced garlic, ginger, and sliced chilies and cook 1–2 minutes until aromatic. Stir in the berbere and cook briefly to bloom the spices, about 30–45 seconds.
5. Return the seared beef to the pan, add the beef broth (or water), lemon juice, and rosemary if using. Toss to combine and cook 2–3 minutes until sauce clings to the meat and beef is cooked through to desired doneness.
6. Taste and adjust seasoning with additional salt, pepper, or a pinch of berbere. Finish with a small drizzle of reserved niter kibbeh or a pat of butter for sheen.
7. Garnish with chopped cilantro or parsley if desired and serve hot—traditionally presented on injera or with injera on the side.