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Ethiopian/West African · Dinner

Ethiopian Beef Tibs

Non-vegEasy

Diet: Non-veg · High-protein

Ethiopian Beef Tibs is a Ethiopian/West African dish. Small batches let beef sear instead of steaming.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Ethiopian/West African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ethiopian Beef Tibs. The photograph shows a sizzling serving with different accompaniments from this recipe.
The photograph shows a sizzling serving with different accompaniments from this recipe. Representative photograph of Ethiopian Beef Tibs. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Beef

Pan

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Season · About 7 min

  1. Toss 650 g beef steak, cut into 2 cm cubes, ¾ tsp salt, ½ tsp pepper with its seasoning.

Sear · About 5 min

  1. Heat butter from 40 g niter kibbeh, 200 g onion, sliced, 15 g garlic, chopped, 20 g green chili, sliced, 1 tsp rosemary; sear beef in batches 3–4 minutes. Remove, then fry remaining pan ingredients 5 minutes.

Finish · About 3 min

  1. Return beef, cook to 63°C / 145°F, add 20 ml lemon juice and rest 3 minutes.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Small batches let beef sear instead of steaming.
  • Judge Ethiopian Beef Tibs by the texture and doneness signs in its steps. Your pan and heat affect how long Ethiopian Beef Tibs takes to cook.

Substitutions

  • Use clarified butter instead of niter kibbeh.

Storage

  • Get perishable Ethiopian Beef Tibs into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Ethiopian Beef Tibs within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Ethiopian Beef Tibs to 74°C / 165°F, stirring or turning it for even heating. When Ethiopian Beef Tibs is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Ethiopian Beef Tibs includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Ethiopian Beef Tibs becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Ethiopian Beef Tibs one day ahead. For Ethiopian Beef Tibs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ethiopian Beef Tibs on the day of serving.

FAQ

What matters most when making Ethiopian Beef Tibs?

Small batches let beef sear instead of steaming.

What can I substitute in Ethiopian Beef Tibs?

Use clarified butter instead of niter kibbeh.

Can I prepare Ethiopian Beef Tibs ahead?

Prepare the measured ingredients for Ethiopian Beef Tibs one day ahead. For Ethiopian Beef Tibs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ethiopian Beef Tibs on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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