Recipe
My Tibs
Jump to ingredientsFlavorful Ethiopian beef tibs with aromatic spices and vegetables.
As always, ratios are up to the cook tbh; use these amounts as a starting point.
Before you begin
Pre-prep
- Cut everything. Cut the beef into bite-size pieces and pat dry. Slice the yellow onion, peppers, and red onion, keeping the red onion separate. Mince garlic, grate ginger, and chop the optional tomato.
- Prepare the spices. Grind the mekelesha ingredients very fine; set aside 1 tsp and save the rest. Measure 2 tsp berbere for cooking and ½ tsp for finishing.
Method
Make it
- Brown the beef. Heat a dry pan, add beef, and let its moisture cook off so it browns. Remove and set aside. For tenderloin, sear lightly to avoid overcooking.
- Cook the aromatics. Melt qibe in the pan. Cook yellow onion until soft and lightly golden, then add garlic and ginger for 30–45 seconds.
- Add spice and vegetables. Bloom 2 tsp berbere for 1–2 minutes, then stir in tomato paste. Add peppers and the optional tomato; cook until the peppers are bright and slightly softened.
- Bring it together. Add salt and rosemary. Return the beef and cook to your liking, then stir in red onion just until slightly softened. If using tenderloin, return it with the red onion instead.
- Finish off the heat. Stir in 1 tsp mekelesha and the remaining ½ tsp berbere. Add a few drops of lemon if you like, rest 1–2 minutes, and serve.