Entree: Eritrea – Central Culinary Region – ቲብስ ➤ Tibs (Pan-seared seasoned cubes of meat quickly sautéed with onions, spices, and peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 lb (900 g) beef sirloin or tenderloin, trimmed and cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or ghee
- 2 tbsp (30 ml) vegetable oil
- 1 large red onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (15 ml) berbere spice blend
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 medium tomato, diced
- 1 green chili or jalapeño, sliced (adjust to taste)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh rosemary or thyme (optional; rosemary traditional with lamb)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)

Instructions

1. Heat niter kibbeh and vegetable oil in a wide heavy skillet or cast-iron pan over high heat until very hot but not smoking. Pat the beef cubes dry, season with salt, pepper and berbere, then add in a single layer and sear, turning to brown all sides and develop a crisp exterior, about 6–8 minutes total.
2. Push the beef to the side, add sliced onion, garlic and green chili to the pan and sauté briefly until translucent, stir in diced tomato and lemon juice, toss everything together with the seared beef, reduce heat to medium for 1–2 minutes to marry flavors, finish with chopped rosemary or thyme if using, garnish with cilantro, and serve immediately.