Beef Tibs

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Pat the beef dry and season with half of the salt.

   Mark done

2. Heat 1 tablespoon of niter kibbeh in a wide pan over high heat and sear the beef in two batches for 2 to 3 minutes each, until well browned. Set aside.

   Mark done Start 2 min timer

3. Add the remaining niter kibbeh to the pan, reduce the heat to medium and cook the onions for 5 minutes, until soft.

   Mark done Start 5 min timer

4. Add the garlic, ginger and berbere and cook for 1 minute.

   Mark done Start 1 min timer

5. Return the beef to the pan with the chillies and rosemary and toss for 3 to 4 minutes.

   Mark done Start 3 min timer

6. Add the tomatoes and the remaining salt and cook for 1 minute more. Serve hot with injera.

   Mark done Start 1 min timer

Chef’s Tips

• Cook the beef in two batches. A crowded pan steams it.
• Do not cook it too long. Tibs is best a little pink in the middle.
• No niter kibbeh? Use ghee with a pinch each of cardamom and turmeric.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Injera
• Ethiopian lentils
• Collard greens

Storage & Reheating

Keep in the fridge up to 3 days and reheat quickly in a hot pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.