Entree: Eritrea – Tibs (Eritrean pan-sautéed spiced meat 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 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef sirloin or chuck, trimmed and cut into 1-inch (2.54 cm) cubes
- 3 tbsp (45 ml) niter kibbeh or clarified butter (ghee)
- 2 tbsp (30 ml) neutral oil if needed for higher heat
- 2 medium (about 10 5/8 oz (300 g)) onions, thinly sliced
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tsp (5 g) fresh ginger, minced
- 1 medium (about 5 1/4 oz (150 g)) green bell pepper, sliced
- 1 large (about 5 5/8 oz (160 g)) ripe tomato, chopped
- 1 to 2 tbsp (15 to 30 g) berbere spice blend, adjusted to taste
- 1 tsp (2 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) beef stock or water, to deglaze
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (3 g) chopped fresh rosemary or 1 tsp (1 g) dried rosemary (optional, traditional in some variations)
- Fresh parsley or cilantro, chopped, for garnish
- Injera or steamed rice, for serving

Show original ingredient measurements

- 1.5 lb (680 g) beef sirloin or chuck, trimmed and cut into 1-inch cubes
- 3 tbsp (45 ml) niter kibbeh or clarified butter (ghee)
- 2 tbsp (30 ml) neutral oil if needed for higher heat
- 2 medium (about 300 g) onions, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tsp (5 g) fresh ginger, minced
- 1 medium (about 150 g) green bell pepper, sliced
- 1 large (about 160 g) ripe tomato, chopped
- 1 to 2 tbsp (15 to 30 g) berbere spice blend, adjusted to taste
- 1 tsp (2 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) beef stock or water, to deglaze
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (3 g) chopped fresh rosemary or 1 tsp (1 g) dried rosemary (optional, traditional in some variations)
- Fresh parsley or cilantro, chopped, for garnish
- Injera or steamed rice, for serving

Instructions

1. Toss the cubed beef with 1 tbsp (15 g) of the berbere, 1/2 tsp (1 g) salt, and 1/2 tsp (1 g) pepper. Let rest at room temperature 15–30 minutes.
2. Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbsp (30 ml) niter kibbeh. When hot, sear the beef in a single layer in batches until browned on all sides, about 2–3 minutes per side for medium-rare to medium; remove and set aside.
3. Add remaining 1 tbsp (15 ml) niter kibbeh and oil to the pan if needed. Reduce heat to medium; add sliced onions and cook, stirring, until soft and beginning to caramelize, about 8–10 minutes.
4. Stir in minced garlic and ginger and cook 1 minute until fragrant. Add sliced bell pepper and chopped tomato and cook 3–4 minutes until pepper softens.
5. Sprinkle remaining berbere over the vegetables, stir to coat, and cook 1 minute to bloom the spice.
6. Return the seared beef to the pan, add the stock to deglaze, and toss everything together. Add rosemary if using. Cook 2–4 minutes more until beef reaches desired doneness and sauce has reduced slightly.
7. Stir in lemon juice and adjust seasoning with salt and pepper.
8. Garnish with chopped parsley or cilantro and serve immediately with injera or steamed rice.