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Beef Tibs Recipe

Name: Abem Ethiopian Coffee & Kitchens Beef Tibs Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.25 lb beef chuck or sirloin, cut into 1-inch cubes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tsp minced garlic; 1 tbsp fresh lemon juice or white wine; 3 tbsp extra-virgin olive oil; 1 tbsp niter kibbeh (spiced clarified butter) or unsalted butter; 0.5 tsp fenugreek leaves (mild, crushed) or 1/4 tsp ground fenugreek; 1 tbsp berbere spice blend; 1 tsp paprika (sweet); 1 each yellow onion, medium, thinly sliced; 2 each roma or plum tomatoes, diced; 1 each green bell pepper, seeded and sliced into strips; 1 each jalapeño or green chili, thinly sliced (optional for heat); 1 tsp minced fresh ginger; 0.25 cup beef or chicken stock (or water); 2 tbsp fresh cilantro or parsley, chopped; 2 each fresh lemon wedges

Inspired by Abem Ethiopian Coffee & Kitchen

Time45m

Serves4

Tender cubed beef sautéed in a blend of spices, onions, tomatoes, peppers, and spiced olive oil.

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Ingredients

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Beef and Marinade

1 1/4 lb beef chuck or sirloin, cut into 1-inch cubes

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tsp minced garlic

1 tbsp fresh lemon juice or white wine

Spiced Olive Oil and Aromatics

3 tbsp extra-virgin olive oil

1 tbsp niter kibbeh (spiced clarified butter) or unsalted butter

1/2 tsp fenugreek leaves (mild, crushed) or 1/4 tsp ground fenugreek

1 tbsp berbere spice blend

1 tsp paprika (sweet)

Vegetables

1 each yellow onion, medium, thinly sliced

2 each roma or plum tomatoes, diced

1 each green bell pepper, seeded and sliced into strips

1 each jalapeño or green chili, thinly sliced (optional for heat)

1 tsp minced fresh ginger

Finishing & Garnish

1/4 cup beef or chicken stock (or water)

2 tbsp fresh cilantro or parsley, chopped

2 each fresh lemon wedges

Method

Beef and Marinade

Marinate beef

Place the cubed beef in a bowl. Add kosher salt, black pepper, minced garlic, and lemon juice (or wine). Toss to coat. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Spiced Olive Oil and Aromatics

In a large heavy skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering but not smoking. Add the marinated beef in a single layer (work in batches if necessary) and sear without moving for 2 minutes to develop a brown crust.

Toss and sear the beef on remaining sides for another 2–3 minutes until well browned but not fully cooked through. Transfer browned beef to a plate and set aside.

Wipe the pan lightly if there is excessive burnt residue, then lower heat to medium. Add the remaining 1 tablespoon olive oil and the niter kibbeh (or butter). Once melted and fragrant (about 30 seconds), add crushed fenugreek, berbere, and paprika. Stir constantly for 20–30 seconds to bloom the spices and infuse the oil—don’t allow them to burn.

Vegetables

Add the sliced onion to the spiced oil. Sauté, stirring, until softened and beginning to caramelize, about 5–6 minutes.

Stir in the minced ginger and minced garlic (from marinade if any remains) and cook for 30–45 seconds until aromatic.

Add the sliced green bell pepper and optional jalapeño. Cook 3–4 minutes until they begin to soften but still retain some bite.

Add the diced tomatoes, stirring to deglaze the pan and bring the mixture together. Cook 3–5 minutes until tomatoes break down slightly and create a saucy base.

Combine and Finish

Return the seared beef and any accumulated juices to the pan. Stir to coat in the vegetable and spice mixture.

Pour in the 1/4 cup stock (or water) and scrape any browned bits from the bottom of the pan. Reduce heat to medium-low, cover partially, and simmer gently for 8–12 minutes until the beef is tender and the flavors have melded. Stir once or twice during simmering.

Uncover and increase heat to medium-high if you want the sauce to thicken; cook 1–2 minutes more to reduce the liquid slightly.

Taste and adjust seasoning with additional salt and pepper if needed. Stir in chopped cilantro or parsley just before serving and remove from heat.

Serve

Transfer Beef Tibs to a serving platter. Garnish with lemon wedges to squeeze over the dish at the table. Serve hot with injera, rice, or flatbread.