Meat Tsaeda Tibsi Recipe

Prepare the beef

Pat the beef cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other ingredients.

Heat the pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear the beef

Add the beef in a single layer, leaving small gaps between pieces (work in two batches if necessary). Let sear without moving for 2–3 minutes to develop a browned crust, then flip and sear the other sides until deeply browned but not fully cooked through, about another 2 minutes. Remove seared beef to a plate and set aside.

Sweat the onions & garlic

Reduce heat to medium. If pan looks dry, add a small splash (1 tsp) oil. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic in the last 60 seconds and stir until fragrant.

Add tomatoes and chiles

Add the diced tomato and sliced green chile to the onions. Cook, stirring, until tomatoes break down and release juices, about 4–5 minutes. If using berbere, sprinkle 1 tsp now and stir to combine. Add mitmita if you want extra heat (use sparingly).

Return beef to pan & finish

Return the seared beef and any accumulated juices to the pan. Stir to coat with the tomato-onion mixture. Reduce heat to medium-low, cover loosely, and cook 6–8 minutes, stirring once, until beef is cooked through and sauce has thickened slightly. Taste and adjust salt (use remaining 1/2 tsp kosher salt as needed) and pepper.

Optional ghee finish and garnish

If using, remove pan from heat and swirl in 1 tbs unsalted butter or ghee for gloss and richer flavor. Sprinkle chopped cilantro or parsley over the top and squeeze a lemon wedge over the dish to brighten. Keep warm until serving.

In a medium bowl combine the torn greens, sliced cucumber, tomato slices and red onion. Drizzle 1 tbs olive oil and 1 tbs lemon juice over the salad, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss gently to combine. Taste and adjust seasoning. Chill briefly or serve immediately alongside the meat.

Warm injera or steamed rice. To plate traditionally, place a piece of injera on the serving platter, spoon the Meat Tsaeda Tibsi onto the injera, and serve extra salad and lemon wedges on the side. Alternatively serve meat atop rice with salad to the side.