Tibs Recipe

Prepare ingredients

Pat the beef cubes dry with paper towels to promote good browning. Season the beef with 1/2 tsp salt and 1/2 tsp black pepper and set aside.

Sear the meat

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon of tallow or oil. Add half of the beef in a single layer without crowding; sear for 1-2 minutes per side until well browned. Remove browned beef to a plate and repeat with remaining tablespoon of fat and the rest of the beef. Browning in batches prevents steaming.

Cook aromatics

Reduce heat to medium. Add remaining 0 tbs of fat if pan is dry (use a little more oil if necessary). Add the sliced onion and cook, stirring occasionally, until translucent and edges begin to caramelize, about 5-7 minutes. Stir in minced garlic and ginger and cook 30-45 seconds until fragrant.

Build the sauce

Add the diced tomato, green bell pepper, and sliced jalapeño (if using). Cook 3-4 minutes until the tomato begins to break down and peppers soften. Stir in the berbere spice, paprika, the remaining 1/2 tsp salt, and 1/2 tsp black pepper. Cook 1-2 minutes to toast the spices, stirring constantly to avoid burning.

Finish the tibs

Return the browned beef and any accumulated juices to the pan. Add 2 tablespoons water or beef stock and the rosemary sprig if using. Increase heat to medium-high and toss everything for 2-3 minutes until the sauce clings to the meat and the beef is cooked to desired doneness (medium-rare to medium is traditional for tibs). Taste and adjust seasoning.

Brighten

Remove from heat. Discard the rosemary sprig. Stir in 1 tablespoon fresh lemon juice and chopped cilantro or parsley if using. Let rest 2 minutes so flavors meld.

Serve the tibs hot on a platter over injera or alongside steamed rice. Spoon pan juices over the meat. Offer extra berbere at the table for those who want more heat.