Entree: Ethiopia – Harar – ቲብስ ➤ Tibs (Pan-seared spiced cubes of meat sautéed with onions 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 20 min

Additional 15 min

Total 45 min

Ingredients

- 1.5 lb (680 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or ghee
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 g) berbere
- 1 tsp (5 g) mitmita (optional)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 large green bell pepper, cut into 1-inch (2.5 cm) strips
- 1 large tomato, diced
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (6 g) fresh rosemary, chopped (or 1 tsp dried)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat the beef cubes dry and season with 1 tsp (5 g) berbere, salt, and pepper; let rest 10–15 minutes.
2. Heat niter kibbeh and vegetable oil in a large heavy skillet over high heat until shimmering. Add beef in a single layer (work in batches to avoid crowding) and sear until well browned on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate.
3. Reduce heat to medium, add the sliced onion and sauté until soft and beginning to brown, about 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the remaining 1 tsp (5 g) berbere and the mitmita if using, cooking 1 minute to bloom the spices.
5. Add the green pepper and diced tomato and sauté until the pepper softens and tomato breaks down, about 3–4 minutes.
6. Return the beef and any collected juices to the pan, add the chopped rosemary and lemon juice, toss to combine, and simmer 2–3 minutes to marry flavors and finish cooking. Adjust salt and pepper to taste.
7. Garnish with chopped parsley and serve hot with injera, flatbread, or rice.