Dekak Tibs Recipe

Trim and Cut

Trim excess fat from the beef and cut into uniform 1/2-inch cubes so they cook evenly. Pat the beef dry with paper towels to ensure a good browning.

Prep Vegetables & Aromatics

Thinly slice the onion, seed and chop the tomato, cut the bell pepper into strips, mince the garlic and ginger, and thinly slice the jalapeño or green chile.

Measure out berbere, paprika, salt and pepper. Warm the clarified butter or butter to room temperature for easier melting.

Heat the Pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of the clarified butter and let it melt until shimmering but not smoking.

Sear in Batches

Working in one or two single layers (do not overcrowd), add half of the beef cubes to the hot pan. Let them sear without moving 1 to 2 minutes to develop a brown crust, then toss and sear another 1 to 2 minutes until well-browned but not fully cooked through. Remove seared beef to a plate and repeat with remaining beef, adding another tablespoon of butter if needed.

Deglaze

After all beef is seared and removed, add the optional red wine or dry sherry to the hot pan to deglaze, scraping up the browned bits with a wooden spoon. Let the liquid reduce by half (about 1 minute). If not using alcohol, add 2 tablespoons of beef broth or water and scrape up fond.

Sweat Onions

Reduce heat to medium. Add the remaining 1 tablespoon of clarified butter to the pan. Add sliced onions and a pinch of salt, stirring frequently, and cook until they are softened and beginning to caramelize, about 5–7 minutes.

Add Aromatics & Spices

Stir in the minced garlic and ginger and cook 30–45 seconds until fragrant. Sprinkle in the berbere, paprika and black pepper; cook and stir for 30–60 seconds to bloom the spices, coating the onions.

Add Peppers & Tomato

Add the sliced bell pepper and chopped tomato. Cook, stirring occasionally, until the pepper softens but still retains some bite and the tomato breaks down slightly, about 3–4 minutes.

Return Beef & Finish

Return the seared beef and any accumulated juices to the skillet. Pour in the remaining beef broth (1/4 cup). Stir to combine and cook 2–4 minutes, just until the beef reaches your desired doneness (medium-rare to medium is traditional for tibs). Taste and adjust salt as needed.

Add Heat

Stir in the thinly sliced jalapeño or Ethiopian green chile and cook 30–60 seconds to take the raw edge off while retaining fresh heat. If you prefer a drier tibs, cook an additional 1–2 minutes to reduce sauce; for a saucier version, add up to 2 more tablespoons of broth.

Turn off heat. Stir in chopped rosemary or rue (if using) and the chopped cilantro or parsley. Squeeze a little lemon over the top to brighten flavors and give a final toss.

Transfer tibs to a warm serving platter. Serve immediately with injera, steamed rice or flatbread and lemon wedges on the side. Provide extra berbere or mitmita at the table for guests who want more heat.

Leftovers: cool quickly, refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of broth to keep meat tender.