Tibs Recipe

Prepare ingredients

Pat the beef or chicken dry with paper towels and cut into 1-inch cubes if not already. Slice the onions thinly, dice the tomato, and cut the bell peppers into 1/2-inch strips. Mince the garlic and ginger. If using jalapeño, slice thinly and remove seeds for less heat. Measure spices and set near the stove.

Season the meat

Place the cubed meat in a bowl and sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon berbere. Toss to coat evenly and let sit 10 minutes while you heat the pan to allow spices to adhere.

Heat fats and sear meat

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 2-3 minutes). Add the koseret or vegetable oil and swirl to coat. Add 1 tablespoon of the melted butter. Working in a single layer (sear in batches if necessary to avoid crowding), add the seasoned meat to the pan. Let it sear without moving for 2 minutes to develop a browned crust, then stir and sear another 2 minutes until browned on all sides but not fully cooked through. Remove the seared meat to a plate and reserve.

Sauté aromatics and vegetables

Lower heat to medium. Add the remaining 1 tablespoon oil and 1 tablespoon melted butter to the same pan. Add the sliced onions and sauté 4-5 minutes until soft and lightly caramelized, stirring occasionally. Add the minced garlic and ginger and cook 30-45 seconds until fragrant. Stir in the diced tomatoes, bell peppers, and optional jalapeño. Cook 3-4 minutes until the tomatoes begin to break down and the peppers soften but retain some bite.

Build the flavor

Return the seared meat and any accumulated juices to the pan. Sprinkle the remaining berbere, mitmita (if using), and remaining salt and pepper over the mixture. Add the optional sprig of rosemary or curry leaf. Stir everything to combine, scraping any browned bits from the pan bottom. If the mixture looks dry, add 2-3 tablespoons water or stock to deglaze and create a light sauce.

Finish cooking

Reduce heat to medium-low, cover the pan loosely, and simmer 5-8 minutes (chicken shorter, about 5-6 minutes; beef about 8-10 minutes) until the meat is cooked through and tender and the flavors have melded. Taste and adjust salt and berbere/mitmita to your preference. Remove and discard the rosemary/curry leaf sprig if used.

Butter and garnish

Turn off the heat and stir in the remaining 1 tablespoon melted butter for a glossy finish. Sprinkle chopped cilantro or parsley over the tibs and squeeze a lemon wedge over before serving.

Warm injera briefly (wrapped in a clean towel and briefly steamed or microwaved covered for 20-30 seconds) or heat flatbreads/rice as preferred. Place injera on a serving platter, spoon the tibs in the center or on the side, and serve immediately with extra lemon wedges.