Tibs (Ethiopian Stir fry beef)

 Tibs is a popular Ethiopian dish of sautéed beef, mutton or venison, and vegetables, that’s flavored with niter kibbeh and berbere.


  • 2 lbs beef sirloin (or merlan), trimmed and cut into 1 inch / 2.5 cm cubes
  • 3 oz niter Kibbeh
  • 4 onions , cut into slices
  • 2 3 inch pieces fresh ginger , peeled and grated
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 large head garlic , peeled and crushed
  • 2 large tomatoes , peeled, seeded, and finely diced
  • 2 green peppers (jalapeño type), sliced ​​or whole
  • 5 tablespoons berbere spice
  • 4 teaspoons neutral vegetable oil
  • 2 teaspoons lemon juice
  • Salt
  • 2 teaspoons fresh cilantro , chopped


  • Dutch oven
  • Blender
  • Cast iron pan (12 inches / 30 cm in diameter)
  • Kitchen tongs


  • Melt the Niter Kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
  • Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
  • Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
  • Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
  • Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
  • Turn off the heat, cover and keep warm.
  • Generously salt the beef on all sides.
  • Heat the oil in a cast iron pan, until it’s lightly smoking.
  • Add the beef in a single layer, leaving some free space between each piece.
  • Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
  • Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
  • Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
  • Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
  • Serve immediately with injera.