Tibs (Ethiopian Sautéed Beef with Peppers)

Ingredients

• •600 g beef sirloin or ribeye, cut into ½-inch strips
• •1 large yellow onion, thinly sliced
• •1 green bell pepper, thinly sliced
• •1 jalapeño, seeded and sliced (optional)
• •3 garlic cloves, minced
• •2 tbsp niter kibbeh or unsalted butter
• •1 tbsp neutral oil (canola or vegetable)
• •1 tsp berbere spice blend
• •½ tsp mekelesha or ground allspice
• •1 tsp fresh rosemary, roughly chopped
• •to taste salt and black pepper
• •4 pieces injera, to serve

Directions

1. 1Pat beef dry and season with salt, pepper, and berbere.
2. 2Heat oil in a large cast-iron skillet or heavy pan over high heat until just smoking.
3. 3Sear beef strips in a single layer without stirring for 2 minutes; flip and cook 1 more minute, then transfer to a plate.
4. 4Reduce heat to medium-high; add butter, onion, bell pepper, and jalapeño; stir-fry 4 minutes until softened and slightly charred at the edges.
5. 5Add garlic, allspice, and rosemary; cook 1 minute, stirring constantly.
6. 6Return beef and any resting juices to the pan; toss everything together over high heat for 1 minute.
7. 7Taste and adjust seasoning; serve immediately over injera.

💡 Mekelesha is a finishing spice blend used in Ethiopian cooking — substitute ½ tsp ground allspice or a mix of ¼ tsp allspice and ¼ tsp ground cardamom. For a milder dish, skip the jalapeño and reduce berbere to ½ tsp. Lamb shoulder or chicken breast can replace beef with the same timing.

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