Beef Tibs (Ethiopian Sautéed Beef)
Tibs is a classic Ethiopian stir-fry of well-seared cubes of beef tossed with onions, tomato and warm spices. It’s quick to make, naturally gluten-free and great for serving with injera (teff injera is gluten-free) or rice.
35 min
start to finish
15 min
hands on
Some skill
difficulty
4
servings
Ingredients
Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
470 kcal44g protein9g carbs29g fat
An estimate, not a lab analysis.
Method
Pat the beef cubes dry with paper towels, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and the berbere (if using).
Let the seasoned beef rest at room temperature while you prep the vegetables (about 10–15 minutes).
Resting briefly helps the meat brown better.
Heat a large heavy skillet or cast-iron pan over medium-high heat until hot, then add 2 tbsp niter kibbeh (or 2 tbsp neutral oil/unsalted butter if you prefer).
Working in a single layer and in two batches to avoid overcrowding, add half the beef cubes and sear without moving until well browned on the first side, about 2–3 minutes; flip and brown the other side about 1–2 minutes. Remove the browned beef to a plate and repeat with the remaining beef.
A very hot pan gives a browned crust; don’t crowd the meat or it will steam.
Lower the heat to medium. Add the thinly sliced onion and chopped onion to the pan and cook, stirring occasionally, until softened and beginning to brown, 5–7 minutes.
Stir in the garlic, grated ginger and sliced chilies and cook, stirring, until fragrant, about 1 minute.
Add the diced tomatoes and 2 tbsp water to deglaze the pan; scrape up browned bits with a wooden spoon and simmer until the tomatoes soften and release juices, about 2–3 minutes.
Return the seared beef and any accumulated juices to the pan, sprinkle in the chopped rosemary, toss everything together and cook until the beef is cooked to your liking and the sauce is glossy, 3–5 minutes.
Stir in 1 tbsp lemon juice and taste; add up to 1/4 tsp more salt if needed. Remove from heat and let rest in the pan 3 minutes.
Transfer to a serving platter, sprinkle with chopped cilantro or parsley and serve immediately.
Worth knowing
- If you don’t have niter kibbeh, use neutral oil (canola, grapeseed) or 2 tbsp unsalted butter; to approximate niter kibbeh’s flavor, gently warm butter with a pinch each of ground fenugreek, cardamom and a clove of crushed garlic, then strain.
- High heat and quick searing give the best crust—work in batches so pieces don’t steam.
- Tibs pairs traditionally with injera (teff injera is gluten-free) or with plain rice or steamed vegetables.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeQuickOne pan
More Ethiopian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Ethiopian cooking, not any restaurant's recipe. Written to be gluten-free as listed.