Sizzle and Spice: How to Make Beef Tibs at Home

Sizzle and Spice: How to Make Beef Tibs at Home

Tibs is a classic Ethiopian and Eritrean stir-fry, often enjoyed as a late-night treat or on celebratory occasions. This version, shared by Chef Marcus Samuelsson, is vibrant, rich, and can be whipped up in about 20 minutes. 

Key Ingredients 

  • Beef: Tenderloin is excellent for a luxury version, but flank steak is a great affordable alternative. 

  • Berbere: A signature spice blend featuring chili pepper, cardamom, garlic, and ginger-it is the soul of the dish. 

  • Niter Kibbeh (Spiced Butter): A clarified butter infused with aromatics like onion, garlic, ginger, turmeric, and fenugreek. 

Step 1: Sear the Beef 

  • Cut the beef into small cubes. 

  • Heat a pan with a little oil. Season the beef with salt, pepper, and a generous coating of Berbere spice. 

  • Sear the meat on high heat until browned. Remove the meat from the pan, but do not clean it—those juices and spices are pure flavor. 

Step 2: Sauté the Greens 

  • In the same pan, quickly cook a leafy green like broccoli rabe, kale, or mustard greens. The greens will pick up the leftover beef drippings and Berbere. Once wilted, set them aside. 

Step 3: Build the Sauce Base 

  • Add a bit more oil and some of the spiced butter to the pan. 

  • Sauté sliced red onions, garlic, ginger, and a sprig of fresh rosemary. Let them caramelize until soft and fragrant. 

  • Stir in cumin, crushed tomatoes, a splash of vinegar, and a bit of mustard for tang. 

Step 4: Combine and Finish 

  • Return the greens and the seared beef to the pan. 

  • Add freshly chopped tomatoes and a handful of cilantro. 

  • Give everything a quick stir to heat through and meld the flavors. The meat should remain tender and not overcooked. 

How to Serve 

Tibs is traditionally served on a large piece of Injera (sourdough flatbread). 

  • The Plate: Place the stir-fry in the center of the Injera. 

  • Additions: Serve with small piles of extra Berbere for heat and Ayib (a fresh Ethiopian cheese similar to ricotta) to cool things down. 

  • Eating: Break off small pieces of Injera with your hand and use them to scoop up the beef, greens, and cheese.