Spicy Tibs Recipe

Marinate beef

Place the beef cubes in a bowl. Add lemon juice, 1 tsp kosher salt and 1 tsp black pepper. Toss to coat and let rest for 10–15 minutes while you prepare the other ingredients. This brightens the meat and helps tenderize slightly.

If your berbere is homemade, combine the berbere, mitmita or cayenne (if using) and paprika in a small bowl and mix well. Reserve for use when browning the beef and when sautéing the aromatics. Total spice amount: about 2 tbsp berbere + 1 tsp heat + 1 tsp paprika.

Prepare vegetables

Thinly slice the onion, mince the garlic and ginger, dice the tomato (or open the canned crushed tomato) and slice the green pepper and optional chili. Have these ready to add to the pan quickly.

Brown the beef

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the oil and 1 tablespoon of the niter kibbeh (or butter). When shimmering, add beef in a single layer (work in batches if needed to avoid crowding). Sear without moving for 2 minutes to develop a crust, stir and cook another 2 minutes until nicely browned but not fully cooked through. Sprinkle about half of the mixed spices (approx. 1 tbsp berbere mixture) over the browning beef and toss to coat for 30–60 seconds. Remove the beef to a plate and set aside.

Sauté aromatics

Lower the heat to medium. Add the remaining 2 tbsp niter kibbeh (or butter) to the same pan. Add the sliced onion and a pinch of salt; sauté 5–7 minutes until soft and beginning to brown at the edges. Add minced garlic and ginger and sauté 30–45 seconds until fragrant. Stir in the remaining berbere spice mixture and cook 30–60 seconds to bloom the spices in the fat, stirring constantly to avoid burning.

Add tomato and peppers

Add the diced tomato (or 1/2 cup crushed tomato), green pepper strips and optional sliced jalapeño. Cook 3–4 minutes until the tomato breaks down slightly and the pepper begins to soften.

Return beef & simmer

Return the browned beef and any accumulated juices to the pan. Pour in 1 cup beef broth or water and stir to deglaze the pan, scraping up browned bits. Bring to a simmer, reduce heat to medium-low and cook uncovered 6–8 minutes, stirring occasionally, until the sauce is slightly reduced and the beef is cooked through and tender. Taste and season with additional salt as needed.

Stir in the minced rosemary or thyme (if using) and chopped cilantro or parsley. Squeeze a little lemon over the tibs and give a final toss.

Serve the spicy tibs immediately with injera, rice, or flatbread and lemon wedges on the side. Garnish with extra chopped herbs if desired.