Lega Tibs Recipe

Prepare beef

Trim excess fat from the beef and slice into 1/2-inch cubes or thin strips for quick, even cooking. Pat dry with paper towels.

Chop vegetables

Peel and thinly slice the onion. Slice the jalapeños lengthwise, remove seeds for milder heat (optional), then finely chop. Dice the tomatoes into roughly 1/2-inch pieces. Mince garlic and ginger.

In a bowl, combine the beef with 1 tsp kosher salt, 1/2 tsp black pepper, paprika, ground cardamom, berbere or chili powder (if using), minced garlic, and minced ginger. Mix well to coat and let sit at room temperature for 15–20 minutes (or refrigerate for up to 2 hours) to allow flavors to penetrate.

Heat pan

Place a large skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat until shimmering but not smoking.

Sear beef

Add the beef in a single layer (work in batches if necessary to avoid crowding). Let sear undisturbed for 1–2 minutes to develop color, then stir and cook until mostly browned but not fully cooked through, about 3–4 minutes total per batch. Transfer seared beef to a plate and set aside.

Cook onions and jalapeños

Add the remaining 1 tablespoon oil to the pan. Add the sliced onions and chopped jalapeños; season lightly with the remaining 1/2 tsp kosher salt. Sauté for 4–6 minutes, stirring occasionally, until onions are soft and beginning to caramelize.

Add tomatoes and spices

Stir in the diced tomatoes and any accumulated juices; cook 3–5 minutes until tomatoes begin to break down and release liquid. Taste and adjust seasoning with additional salt, pepper or berbere if desired.

Finish with beef

Return the browned beef and any accumulated juices to the pan. Reduce heat to medium, stir to combine with the onion-tomato mixture, and cook for another 3–5 minutes until beef is cooked through and sauce is slightly reduced. If mixture seems dry, add up to 2 tablespoons water.

Enrich and rest

If using, stir in 1 tablespoon butter and let it melt into the sauce for gloss and richness. Remove pan from heat and squeeze in 1 tablespoon fresh lemon or lime juice. Taste and adjust salt and pepper.

Transfer Lega Tibs to a serving dish, garnish with chopped cilantro or parsley. Serve hot with injera, rice, flatbread, or alongside vegetables. Leftovers keep in the refrigerator for up to 3 days.