Awaze Tibs Recipe

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Awaze Tibs is a vibrant, spicy, and incredibly flavorful Ethiopian beef stir-fry that stands out as a beloved alternative to classic Tibs. This dish is a testament to the rich, aromatic spices of Ethiopia, making it perfect for any meal or occasion when you crave something truly special. I absolutely adore how the tender beef soaks up the fiery awaze, creating a symphony of flavors that dances on your palate.

Key Information

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 70 minutes
Yield: 5 servings
Serving size: 360g
Diet: Gluten-Free (when served with injera or rice)
Cuisine: Ethiopian
Category: Main Dishes

Ingredient Highlights

Awaze: The star of the show, a potent, aromatic blend of berbere (Ethiopian chili powder), honey wine (tej) or water, and sometimes other spices like garlic and ginger. It provides the deep red color and the signature spicy, savory, slightly sweet kick that defines this dish. If you can’t find pre-made awaze, you can often find berbere spice blend and mix it with a little water or red wine to form a paste.
Fresh rosemary: While optional, a sprig of fresh rosemary adds an earthy, piney aroma that beautifully complements the rich beef and spices, elevating the dish from delicious to truly unforgettable. If fresh rosemary isn’t available, a pinch of dried rosemary can be used, but be mindful that its flavor is more concentrated.

Chuck roast cut beef: Ideal for this recipe. Its marbling ensures the beef remains tender and juicy even after a quick stir-fry and simmer. While chuck roast is recommended, any lean beef cut into 1-inch cubes will work, though you might need to adjust cooking times slightly to prevent it from drying out.

See the full ingredient list in the recipe card below.

Equipment Needed

For this Awaze Tibs recipe, a large skillet is your most essential tool. A cast-iron skillet or a heavy-bottomed stainless steel skillet works wonderfully as it retains heat well, ensuring even browning of the beef and consistent simmering. Its wide surface area allows the ingredients to cook without overcrowding, which is crucial for developing those rich, caramelized flavors.

Step-by-Step Overview

Begin by browning the beef cubes in a large skillet over medium-high heat. This initial sear is vital for developing a rich, savory crust on the meat, locking in juices and creating depth. Don’t rush this step; a good sear sets the foundation for the entire dish.
Once the beef has started to brown, introduce the thinly sliced onions, diced garlic, and a touch of oil. The onions will soften and caramelize slightly alongside the beef, infusing the meat with their sweet and pungent notes. Keep stirring constantly during this phase to ensure the beef browns evenly and the onions don’t burn. This stage typically takes about 8-10 minutes.
Next, add the thinly sliced jalapeños and tomatoes. These add a fresh, vibrant kick and a touch of acidity that brightens the rich flavors. A quick two-minute stir is all they need—just enough to soften them slightly without losing their fresh texture.

Stir in the star ingredient, awaze, along with salt, pepper, and the optional fresh rosemary. Ensure everything is thoroughly coated, allowing the awaze to meld with the beef and vegetables. Cover the skillet, reduce the heat to low, and let it simmer for about 10 minutes. Stir occasionally to prevent sticking and ensure even cooking. Once done, remove from heat and serve hot, ideally with injera, rice, or your favorite whole grain bread.

Storage & Reheating Tips

Awaze Tibs tastes even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the tibs in a skillet over medium-low heat, adding a splash of water or broth if it seems too dry, until heated through. You can also microwave it, but stovetop reheating helps maintain the texture of the beef and vegetables better.

Variations & Substitutions

This Awaze Tibs recipe is wonderfully versatile! For a milder version, reduce the amount of awaze or use a less spicy berbere blend. If you prefer a vegetarian option, you can substitute the beef with firm tofu or mushrooms, adjusting cooking times accordingly. For a different protein, lamb or chicken can also be used, though cooking times will vary. If you can’t find fresh rosemary, a pinch of dried rosemary (about 1/2 teaspoon) can be used, or you can omit it entirely. For a “derek tibs” (dry beef stir-fry) variation, simply omit the awaze and tomato, and use 3 jalapeños instead, simmering until the gravy is reduced and thick.

FAQs

Can I freeze Awaze Tibs?

Yes, Awaze Tibs freezes well. Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What if I can’t find awaze?

You can make a simple awaze substitute by mixing berbere spice blend with a little water or red wine until it forms a thick paste.

Is this dish gluten-free?

Yes, the ingredients themselves are naturally gluten-free. Ensure your awaze paste doesn’t contain any hidden gluten, and serve with injera (which is traditionally gluten-free as it’s made from teff) or rice.

Can I use a different cut of beef?

While chuck roast is recommended for its tenderness, you can use other lean beef cuts like sirloin or round, but be mindful that they may cook faster and could become tough if overcooked.

How spicy is this dish?

The spice level depends on your awaze and jalapeños. You can adjust the heat by using more or less awaze, or by removing the seeds and membranes from the jalapeños for less heat.

A Taste of Tradition

Awaze Tibs holds a special place in my heart, often reminding me of bustling family gatherings and the comforting aroma of Ethiopian spices filling the air. It’s a dish that embodies the warmth and hospitality of Ethiopian culture, often shared communally from a large platter, scooped up with pieces of injera. Each bite is not just food, but a connection to tradition, a story told through vibrant flavors and shared moments. It’s a dish that truly brings people together, and I hope it brings as much joy to your table as it does to mine.