Ye Bere Tibs Recipe

Prepare beef

Place the cubed beef in a bowl. Add 2 tbs berbere, 1 tsp kosher salt, 1 tsp black pepper, minced garlic, grated ginger (if using), and 1 tbs lemon juice. Toss thoroughly to coat. Let marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

While the beef marinates, slice the onion thinly, slice the hot chilies lengthwise and remove seeds if you want slightly less heat, and dice the tomato if using. Measure out any extra spices (mitmita) and chop cilantro for garnish.

Heat fat

In a large heavy skillet or cast-iron pan, warm 1 tbs neutral oil and 2 tbs niter kibbeh (or butter/ghee) over medium-high heat until shimmering but not smoking.

Brown the beef

Increase heat to high. Add half the marinated beef in a single layer, leaving space so pieces sear rather than steam. Sear for 1–2 minutes without moving to develop a deep brown crust, then flip and sear another 1–2 minutes. Remove seared pieces to a plate and repeat with remaining beef, adding the remaining 1 tbs niter kibbeh if needed. Total searing time should brown but not overcook the beef (it will finish cooking later).

Sauté onions & chilies

Reduce heat to medium. Add the sliced onions to the same pan with any browned bits, and sauté 5–7 minutes until softened and starting to caramelize, stirring frequently. Add the sliced hot chilies and continue cooking 1–2 minutes until they soften and release aroma.

Combine and season

Return the seared beef and any accumulated juices to the pan. Sprinkle the optional 1 tsp mitmita (or extra berbere) and add the diced tomato if using. Stir to combine so spices coat the beef and vegetables. Add 1 tbs water or beef stock to deglaze the pan and scrape up browned bits. Reduce heat to medium-low, cover loosely, and simmer 4–6 minutes to meld flavors and finish cooking the beef to a tender doneness (adjust time for desired doneness).

Finish and garnish

Uncover, increase heat to medium-high for 1 minute to evaporate excess liquid and concentrate sauce if needed. Stir in remaining 1 tbs niter kibbeh (if using) for gloss and flavor. Taste and adjust salt and berbere/mitmita to your preference. Remove from heat and garnish with chopped cilantro or a sprinkle of mitmita.