Beef Tibs Recipe

Prepare beef and aromatics

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 help browning. Mince the garlic, finely chop the onions, and thinly slice the green bell peppers.

In a very large bowl, combine the beef, 3/4 of the minced garlic, 2 tsp of the salt, 2 tsp of the black pepper, and 1/2 cup of the olive oil. Toss thoroughly to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Remove from refrigerator 20 minutes before cooking if chilled.

Heat a large heavy-bottomed skillet or two large skillets (or a 12–14 inch sauté pan) over medium-high heat until shimmering. Add the remaining 1/4 cup olive oil. Work in batches (do not overcrowd) so the beef can brown: add a single layer of beef cubes and let sear undisturbed for 2–3 minutes to develop a deep brown crust, then stir and sear other sides for another 2 minutes. Remove browned beef to a plate and repeat with remaining beef. Total searing time will be about 12–15 minutes for 4 lb when done in batches.

Make spice mixture

While beef sears (or ahead of time), combine the berbere, mitmita or cayenne (if using), ground coriander, ground cumin, smoked paprika, remaining 1 tsp salt, and remaining 2 tsp black pepper in a small bowl. Stir in the lemon juice to create a loose paste. Set aside.

After all beef is seared and returned to the pan, reduce heat to medium. Add the remaining minced garlic, chopped onions and sliced bell peppers to the pan. Sauté 4–6 minutes until onions are translucent and peppers soften, scraping up browned bits from the bottom of the pan.

Add the spice paste to the pan with the beef and vegetables. Toss to coat and cook for 2–3 minutes to bloom the spices and deepen flavors, stirring frequently so the spices don't burn.

Pour in 1 cup of beef broth (or water) to deglaze the pan, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to medium-low. Simmer, uncovered, for 6–8 minutes until flavors meld and sauce reduces slightly. If you prefer drier tibs, simmer a few minutes longer until most liquid evaporates.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If you want extra heat, stir in red pepper flakes to taste.

Remove from heat. Sprinkle chopped cilantro or parsley over the top and gently toss to combine. Let rest for 3–5 minutes before serving so juices redistribute.

Serve warm as a side for 20 people. Portioning note: 4 lb of cooked beef prepared this way yields roughly 20 side servings (~3.2 oz cooked beef per person) when paired with injera, rice, or vegetables.