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Beef Tibs

Ethiopian · Dinner · Easy

Beef Tibs

Total
38 min
Prep
20 min
Serves
4
Calories
380
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Small beef cubes sear with onion, green chile and rosemary in this Ethiopian skillet meal, finished with warm spiced butter.

A hot pan makes Beef Tibs feel quite different from a long-simmered stew. The beef takes on browned edges while onion and green chile stay distinct, with rosemary and spiced butter perfuming the last moments of cooking.

Use sirloin and dry it thoroughly before it meets the skillet. Work in two batches if necessary; crowding releases enough moisture to boil the meat instead of giving it the seared surface this Ethiopian preparation needs.

SavorySpicyHerbyOne PanWeeknightGluten-freeNut-freeEgg-freeHigh-proteinLow-carb

Method

  1. Pat the sirloin dry and season with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat.

  2. Sear half the beef for , turning to brown several sides, then transfer to a plate. Repeat with the remaining beef for .

  3. Reduce the heat to medium. Add niter kibbeh, onion and jalapeno and cook for until the onion softens but retains a little bite.

  4. Add garlic, rosemary and tomato and cook for until fragrant. Return all the beef and its juices; cook for until the thickest cubes reach 145°F.

  5. Remove the skillet from the heat and rest for . Spoon the pan juices over the beef as you serve.

Forkue tips

  • Use ghee and a small pinch of ground cardamom in place of niter kibbeh if needed; avoid lean stewing beef, which will be tough with this quick method.

Storing and reheating

Refrigerate for up to 3 days. Reheat briefly in a covered skillet with a splash of water so the small beef pieces warm without prolonged frying.

Kitchen gear

Large skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

380Calories
37gProtein
7gCarbs
22gFat

Photo: Betselot Yergalem, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Beef Tibs: FAQ

What cut of beef works for tibs?

Sirloin is a good balance of tenderness and flavor. Ribeye also works; chuck needs a longer cooking method and is better used in a stew.

Are tibs always very hot?

No. The heat depends on the chiles and any added spice blend. Remove the jalapeno seeds for a milder skillet.

How do I store and reheat Beef Tibs?

Refrigerate for up to 3 days. Reheat briefly in a covered skillet with a splash of water so the small beef pieces warm without prolonged frying.

How long does Beef Tibs take?

About 38 min in total: 20 min prep and 18 min cooking.

What do I need to make Beef Tibs?

The key ingredients are sirloin, niter kibbeh, onion, jalapeno, garlic and rosemary, plus pantry basics.

Any tips for Beef Tibs?

Use ghee and a small pinch of ground cardamom in place of niter kibbeh if needed; avoid lean stewing beef, which will be tough with this quick method.

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