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Ethiopian Tibs, Sautéed Beef, Berbere-Spiced

Ethiopia's quick sauté technique applied to beef — hot, fast, and finished with a concentrated berbere crust, a genuine departure from the long wat braises.
Print Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Main Course
Cuisine: East African
Servings: 4 servings
Calories: 370kcal

Ingredients

  • 1.5 lb beef sirloin cut into bite-sized pieces
  • 2 tbsp berbere spice blend
  • 3 tbsp niter kibbeh or ghee
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 jalapeño sliced (optional)
  • Fresh rosemary sprig
  • Salt to taste

Instructions

  • Toss beef pieces with berbere spice blend.
  • Heat niter kibbeh in a large skillet over high heat until shimmering.
  • Add beef in a single layer, working in batches if needed. Sear 2–3 minutes per side until deeply browned and cooked to your preferred doneness.
  • Remove beef, set aside.
  • In the same skillet, reduce heat to medium, add onion, cook 4 minutes until softened.
  • Add garlic and jalapeño if using, cook 1 minute.
  • Return beef to the skillet, toss with the onions and a sprig of rosemary, warm through 1–2 minutes.
  • Season with salt and serve hot.

Nutrition

Serving: 1serving | Calories: 370kcal | Protein: 35g | Fat: 23g | Fiber: 1g
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