Beef Tibs Recipe

Name: Authentic EthioAfrican Kitchen & Bars Beef Tibs Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 lbs beef sirloin or chuck, cut into 1-inch cubes; 4 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tbs berbere spice blend; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs lemon juice or red wine vinegar; 1 tbs vegetable oil (for marinade); 1 cup yellow onion, medium, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 0.5 cup green bell pepper, thinly sliced; 1 item jalapeño or green chili, seeded and thinly sliced (optional); 1 item tomato, chopped (or 1/2 cup canned crushed tomato); 0.5 tsp fresh rosemary or katsersha (optional), chopped; 2 tbs fresh cilantro, chopped (for garnish); 2 tbs vegetable oil or niter kibbeh (Ethiopian spiced butter); 0.25 cups beef broth or water; 1 tsp soy sauce (or a dash of worcestershire for depth); 0.5 tsp honey or sugar (optional, to balance heat); 0.5 tsp additional berbere (for finishing, optional)

Inspired by Authentic EthioAfrican Kitchen & Bar

Time50m

Serves4

Make Beef Tibs Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

1 lbs beef sirloin or chuck, cut into 1-inch cubes

4 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tbs berbere spice blend

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs lemon juice or red wine vinegar

1 tbs vegetable oil (for marinade)

Vegetables & Flavorings

1 cup yellow onion, medium, thinly sliced

1/2 cup red bell pepper, thinly sliced

1/2 cup green bell pepper, thinly sliced

1 item jalapeño or green chili, seeded and thinly sliced (optional)

1 item tomato, chopped (or 1/2 cup canned crushed tomato)

1/2 tsp fresh rosemary or katsersha (optional), chopped

2 tbs fresh cilantro, chopped (for garnish)

Cooking Fats & Liquids

2 tbs vegetable oil or niter kibbeh (Ethiopian spiced butter)

1/4 cups beef broth or water

Finishing & Seasoning

1 tsp soy sauce (or a dash of worcestershire for depth)

1/2 tsp honey or sugar (optional, to balance heat)

1/2 tsp additional berbere (for finishing, optional)

Method

Beef and Marinade

Prepare and marinate beef

Trim excess fat from the beef and cut into 1-inch cubes. In a bowl combine minced garlic, grated ginger, 2 tablespoons berbere, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon lemon juice or red wine vinegar and 1 tablespoon vegetable oil. Add the beef cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Vegetables & Flavorings

Prepare the vegetables while the beef marinates. Thinly slice the onion, bell peppers, and jalapeño (if using). Chop the tomato and cilantro. Have the rosemary or substitute ready.

Cooking Fats & Liquids

Sear the beef

Heat 1 tablespoon of the oil (or niter kibbeh) in a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Remove beef from marinade, letting excess drip off (reserve marinade). Add beef in a single layer, working in batches if needed to avoid crowding. Sear without moving for 2 minutes to get a brown crust, then turn and sear another 1–2 minutes until browned but not fully cooked through. Transfer seared beef to a plate and repeat with remaining beef, adding the remaining tablespoon oil if necessary.

Cook aromatics and vegetables

Reduce heat to medium. In the same pan add the sliced onions and cook 4–5 minutes, stirring occasionally, until they begin to soften and brown at the edges. Add the sliced bell peppers and jalapeño; cook 3–4 minutes until softened but still slightly crisp. Add the chopped tomato and reserved marinade and cook 2 minutes to deglaze the pan and release browned bits.

Add 1/4 cup beef broth (or water) to the pan, scrape up any stuck bits, then return the seared beef and accumulated juices to the skillet. Stir to combine and bring to a gentle simmer.

Finishing & Seasoning

Stir in 1 teaspoon soy sauce (or a dash of Worcestershire), 1/2 teaspoon honey or sugar if using, and 1/2 teaspoon additional berbere if you want more heat. Add chopped rosemary if using. Cover the pan and simmer gently for 6–8 minutes, or until beef is cooked to your preferred doneness and flavors have melded. Uncover and increase heat for 1–2 minutes if you want a bit of sauce reduction.

Taste and adjust salt, pepper, or berbere to preference. Remove from heat and sprinkle with chopped cilantro.

Serve immediately over injera, rice, or with flatbread and a side of greens or salad.