Tibs Recipe

Get ready to ignite your taste buds with this incredible Tibs recipe! This iconic Ethiopian stir-fry, featuring tender beef and a rich, aromatic sauce, is a true celebration of flavor that I absolutely adore. It’s a dish that perfectly balances spice, savory depth, and a comforting warmth, making it a staple in my kitchen and a must-try for anyone exploring Ethiopian cuisine.

Key Information

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total time: 1 hour 10 minutes
• Yield: 3 servings
• Serving size: 360g
• Diet: Not specified (can be adapted)
• Cuisine: Ethiopian
• Category: Main Dishes

Ingredient Highlights

• Niter kibbeh: Ethiopian clarified butter. This isn’t just any butter; it’s infused with aromatic spices like fenugreek, cumin, turmeric, and cardamom, giving it a distinct, nutty, and incredibly fragrant profile that forms the backbone of many Ethiopian dishes. If you can’t find it pre-made, you can easily make your own by simmering unsalted butter with these spices until the milk solids separate and the butter clarifies.
• Berbere: The quintessential Ethiopian spice blend. This vibrant red powder is a complex symphony of flavors, typically including chili peppers, ginger, garlic, basil, korarima, rue, ajwain, and fenugreek. It provides the signature heat and depth to Tibs. While store-bought berbere is convenient, making your own allows for customization of heat and flavor.
• Sirloin beef: My preferred cut for Tibs due to its tenderness and ability to absorb the rich flavors. You can substitute with other tender cuts like ribeye or even lamb for a different twist. See the full ingredient list in the recipe card below.

Equipment Needed

You’ll want a large-sized saucepan for building that incredible onion base – its depth allows for even cooking and simmering. A food processor is incredibly useful for achieving the perfect texture for your onion mixture, ensuring it’s blended but not puréed. Finally, a large cast-iron skillet or heavy-bottomed pan is essential for getting that beautiful, high-heat sear on your beef, locking in all the juices and flavor.

Step-by-Step Overview

1. Making Tibs is a journey of building layers of flavor, starting with the aromatic foundation. You’ll begin by gently melting the niter kibbeh in your saucepan over medium heat. This is where the magic starts, as the butter’s fragrance fills your kitchen.
2. Into this, you’ll add the minced garlic, ginger, and chopped onions, along with a generous amount of berbere. The key here is patience: you’ll lower the heat to medium-low and let this mixture slowly cook for about 30 minutes, stirring occasionally. This long, slow cook time allows the onions to truly soften, darken, and release their sweetness, creating a deeply flavorful base. Don’t rush this step – it’s crucial for the final taste!
3. Once the onions have reached that beautiful, dark, sizzling stage, you’ll transfer them to a food processor. The goal here is to blend them well, but be careful not to turn them into a smooth purée. You want some texture remaining, a rustic consistency that adds body to the sauce.
4. Return this blended onion mixture to the saucepan, season with salt, and keep it warm while you prepare the beef. For the beef, you’ll want to trim any excess fat and connective tissue from your sirloin, then cut it into uniform 1-inch cubes. Season these cubes generously with salt on all sides.
5. The next stage is all about searing. Heat your cast-iron skillet until it’s lightly smoky – this high heat is vital for a good crust. Add the beef in a single layer, ensuring there’s plenty of space in the pan. If you overcrowd it, the beef will steam instead of sear, so cook in batches if necessary.
6. Let the beef sear undisturbed for about 3 minutes on one side to develop a beautiful crust, then flip and repeat on the other side. Continue cooking, flipping and stirring occasionally, until the beef is cooked to your desired doneness.
7. Finally, transfer the seared beef cubes to the saucepan with the warm onion sauce. A splash of lemon juice at the end brightens everything up. Gently but thoroughly mix the beef and sauce together, ensuring every piece is coated in that rich, aromatic goodness. Serve your Tibs immediately while it’s still hot, ideally with a side of injera.

Storage & Reheating Tips

Leftover Tibs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of water or broth if it seems too dry, until heated through. Avoid microwaving if possible, as it can sometimes make the beef tough; stovetop reheating helps maintain the tender texture and rich flavor.

Variations & Substitutions

For a vegetarian twist, you can substitute the beef with hearty mushrooms like cremini or portobello, or even firm tofu, adjusting cooking times accordingly. If you prefer a milder flavor, reduce the amount of berbere or use a less spicy blend. For an extra layer of richness, a dollop of plain yogurt or sour cream can be stirred in just before serving. You can also add a handful of chopped collard greens (gomen) or spinach during the last few minutes of cooking for added vegetables.

FAQs

Cultural Significance

Tibs holds a special place in Ethiopian cuisine, often served at celebrations and gatherings. It’s a dish that embodies hospitality and the joy of sharing food. Growing up, the aroma of niter kibbeh and berbere simmering on the stove was a comforting sign that something delicious was being prepared, often for guests, symbolizing warmth and welcome. It’s more than just a meal; it’s an experience.

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