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Tibs — Sautéed meat with onions, peppers, and Berbere spice
4
Units:
Prep: 10 min Cook: 15 min
Ingredients
1 lb beef sirloin, lamb leg, or goat, cut into bite-sized cubes
1 large onion, sliced (~7 oz)
1½ cloves garlic, minced (~¼ oz)
1 tomato, chopped (optional) (~5 oz)
½ green bell pepper, sliced (optional) (~3 oz)
1 jalapeño, sliced (optional) (~½ oz)
2½ tbsp Niter Kibbeh or vegetable oil
1 tsp Berbere spice blend (optional)
1 sprig fresh rosemary (optional)
Salt and pepper to taste
A quick, vibrant stir-fry of bite-sized beef, lamb, or goat sautéed in spiced butter with onions, garlic, and peppers. Tibs ranges from mild to fiery depending on the Berbere, and is often served sizzling hot straight from the pan.
Instructions
- Sear the meat: Heat 2-3 tbsp Niter Kibbeh in a large skillet over medium-high heat. Add 1 lb cubed meat, season with salt and pepper, and cook until browned on all sides.
- Add the aromatics: Add sliced onion and cook until softened, 5 minutes. Add garlic and optional jalapeño, cook 1 minute. Stir in Berbere if using.
- Add vegetables: Toss in optional tomato and bell pepper. Cook 3-5 minutes until tender-crisp. Add rosemary sprig in the last minute.
- Serve sizzling: Serve immediately while hot, traditionally with injera.
Tips
- For derek tibs (dry-fried), cook with less butter until meat is crispy; for wet tibs, add a splash of broth
- Lamb and goat are more traditional; beef is the most common modern choice
- Best eaten immediately — tibs does not reheat as well as stews
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional 🔧 Large skillet or wok, knife, cutting board, measuring spoons