African · Lunch · Dinner
Beef Tibs
ጥብስ (Tibs)
Tender strips of lean beef seared hot with onions, sweet peppers and fresh chillies, then finished with berbere, garlic, ginger and rosemary for a smoky, gently spicy Ethiopian favourite.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 16% · Fat 36% · Protein 48%
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Ingredients
For 4 servings- 600 g (about 1 1/3 lb)Lean beef sirloin, trimmed and cut into bite-sized strips
- 1 1/2 tbsp20 gOlive oil
- 1 large150 gRed onion, sliced
- 1 medium150 gRed bell pepper, sliced
- 1 medium150 gGreen bell pepper, sliced
- 2 medium30 gJalapeño or green chillies, sliced
- 1 medium120 gTomato, diced
- 3 cloves9 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 1 tbsp7 gBerbere spice blend
- 2 sprigsFresh rosemary
- 3/4 tspSalt
- 1/2 tspBlack pepper, ground
- 2 tbsp30 gWater
Steps
- 1
Pat the beef strips dry and season them with the salt and black pepper.
- 2
Heat 1 tbsp of the olive oil in a large heavy skillet over high heat until shimmering.
- 3
Add the beef in a single layer, working in two batches if needed, and sear for 2-3 minutes, turning once, until browned outside.
- 4
Move the beef to a plate.
- 5
Lower the heat to medium and add the remaining oil and the onion; cook for 3-4 minutes until softened and lightly golden.
- 6
Stir in the garlic, ginger and berbere and cook for 30 seconds until fragrant.
- 7
Add the red and green peppers and the chillies and cook for 3 minutes until just tender but still crisp.
- 8
Add the tomato, rosemary and water and stir, scraping up any browned bits from the pan.
- 9
Return the beef and its juices to the pan and toss for 2-3 minutes until hot and coated; cook to at least 63 °C / 145 °F for medium, or longer if you prefer it well done.
- 10
Remove the rosemary stems and serve hot.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken thighs cut into strips instead of beef, cooking them until no longer pink inside (74 °C / 165 °F).
- Swap the beef for firm tofu or king oyster mushroom strips and keep the rest of the ingredients the same for a vegan version, choosing a berbere labelled vegan with no fillers.
- Replace the jalapeños with extra green bell pepper for a milder dish that is easier for kids or spice-shy eaters.
- Use avocado or vegetable oil instead of olive oil if you prefer a more neutral flavour at high searing heat.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating in a pan until steaming hot throughout. The beef can be frozen for up to 2 to 3 months, though the peppers will soften on thawing.
Make ahead
Slice the beef, onion, peppers and chillies and mince the garlic and ginger up to 1 day ahead, storing them covered in the fridge, so the dish comes together in about 15 minutes at serving time.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (320 g) | Per 100 g | |
|---|---|---|
| Calories | 293 kcal | 92 kcal |
| Protein | 35 g | 10.9 g |
| Carbohydrates | 11.5 g | 3.6 g |
| of which sugars | 5.9 g | 1.8 g |
| Fiber | 3.6 g | 1.1 g |
| Fat | 11.7 g | 3.7 g |
| of which saturated | 3.1 g | 1 g |
| Sodium | 528 mg | 165 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
