Ethopian Stir-Fried Beef or Tibs Recipe

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Heidi Stevens Modified: March 25, 2022
Ethopian Stir-Fried Beef or Tibs Recipe

How To Make Ethopian Stir-Fried Beef or Tibs

This tibs recipe is an easy way to recreate an Ethiopian dish of beef stir-fried wit greens and tomatoes and seasoned generously with spices.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1lbbeef tenderloin,cubed
  • canola oil,to taste
  • ½tspkosher salt,plus more to taste
  • pepper,to taste
  • 1tbspberbere,plus more to taste
  • 2cupsbroccoli rabe,roughly chopped
  • 2tspspiced butter,niter kibbeh, or clarified butter
  • 1mediumred onion,thinly sliced
  • 2clovesgarlic,minced
  • 1ginger,piece, peeled and minced
  • 2jalapeñoes,sliced
  • 2sprigsfresh rosemary,leaves, chopped
  • ½tspground cumin
  • ½cupcrushed tomato,canned
  • 2tbspred wine vinegar
  • 2tspdijon mustard
  • 2mediumtomatoes,chopped
  • 2tspfresh cilantro,chopped
  • injera,for serving
  • cheese,fresh ayib, for serving

Instructions

  1. Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.

  2. Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere.

  3. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.

  4. To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.

  5. Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.

  6. Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering

  7. Return the beef to the pan, along with the chopped tomatoes and cilantro.

  8. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.

  9. Serve the tibs over injera, garnished with berbere and ayib.

  10. Enjoy!

Nutrition

  • Calories: 196.42kcal
  • Fat: 13.48g
  • Saturated Fat: 4.93g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 5.94g
  • Polyunsaturated Fat: 1.09g
  • Carbohydrates: 6.36g
  • Fiber: 1.78g
  • Sugar: 2.39g
  • Protein: 12.61g
  • Cholesterol: 50.74mg
  • Sodium: 195.56mg
  • Calcium: 47.88mg
  • Potassium: 392.09mg
  • Iron: 1.65mg
  • Vitamin A: 40.03µg
  • Vitamin C: 13.73mg
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