Easy Ethiopian Beef Tibs

Make this delicious Easy Ethiopian Beef Tibs in no time at all. The main ingredients include tender beef, spicy berbere and fresh vegetables. Serve for dinner with injera, rice or bread.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Main Course

Cuisine: Ethiopian

Servings: people

Calories: 482kcal

Equipment

chopping board
Chefs knife
Pan

Ingredients

1.5 pounds of beef chopped into cubes
Salt to taste
Pepper to taste
1 tablespoon of grated ginger
3 garlic cloves crushed or grated
1 red onion sliced
2 tablespoon of berbere
3 tomatoes chopped
3 jalapenos chopped
⅓ cup of niter kibbeh or ghee
1 teaspoon of dried rosemary or a sprig of fresh rosemary
1 tablespoon of vegetable oil

Instructions

Chop the beef into medium chunks and remove any extra fat to make the meat less oily.
In a large skillet, heat some vegetable oil over high heat. Sprinkle salt and pepper on the beef and put it in the hot oil. Stir occasionally until all sides are browned.
Lower the heat to medium and add the ginger and garlic to the same skillet. Mix with the beef for a few minutes or until fragrant.
Add the red onion and berbere seasoning. Stir for another few minutes, making sure the beef and onion are covered with the seasoning. Add the tomatoes and combine everything. Let it cook for about 7-10 minutes or until the tomatoes are soft and juicy. This will form a thick sauce for the stew.
Add the jalapenos for more heat and flavor. Mix them in and try the sauce.
Add the niter kibbeh, dried rosemary or fresh rosemary sprigs. Mix everything well and let it simmer for a few more minutes until the beef is done and tender. Serve your stew hot with some injera, rice or bread.

Notes

Beef: Choose a soft cut of beef, like flank steak, sirloin, or ribeye, and chop it into small pieces. You can also swap it with lamb if you like.
Oil: Make sure the oil is hot before adding the beef. This will make it brown and flavorful.
Niter Kibbeh: To prepare your own kibbeh, melt unsalted butter on low and skim off the foam. Add spices such as cardamom, cloves, cinnamon, nutmeg, fenugreek, turmeric, ginger, garlic, and onion. If possible, add koseret and besobela, which are Ethiopian herbs. Simmer for an hour until the butter is clear and golden. Strain it with a cheesecloth and store it in a jar in the fridge or freezer. If you don’t have kibbeh then you can substitute it with ghee.
Berbere: This is a traditional Ethiopian spice blend that contains ground chili (paprika in this case), along with several other ground spices: fenugreek, ginger, garlic, cardamom, cinnamon, cloves, allspice. If you don’t have this available, you can use Ras el Hanout or Morrocan spice blend instead.

Nutrition