Cooking with friends is a tradition that brings people together, and what better way to celebrate friendship than by sharing favorite recipes? Beef Tibs, a popular Ethiopian stir-fry, is a hearty, meaty dish with complex layers of flavor that’s easy to prepare and incredibly versatile.
In Ethiopia, "tibs" refers to a dish made with cubed or sliced beef or lamb, cooked with a variety of ingredients that create a fragrant and delicious meal. This article will guide you through creating your own version of this classic dish, exploring its variations, and understanding the key ingredients that make it so special.
How to Make Traditional Ethiopian Food With Marcus Samuelsson • Tasty
What is Ethiopian Food?
Ethiopian cuisine is known for its rich and complex flavors, often featuring spicy stews and various cooked dishes served on a wide sheet of spongy injera. Injera is a fermented flatbread made of sourdough starter and teff, an ancient grain native to East Africa. Teff is gluten-free and packed with protein and iron, making it a healthy and essential part of Ethiopian meals.
Ethiopian food is delicious and sophisticated. Enjoying Ethiopian food means a satisfying, often spicy, feast of many small dishes eaten with no utensils, all laid out on a wide sheet of spongy injera, a fermented flatbread of sourdough starter and teff.
Read also: Authentic Chicken Tibs Recipe
Key Ingredients for Beef Tibs
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- Beef: Use 1.5 pounds of beef cut into 1-inch cubes. You can use meaty chunks or bite-sized pieces of beef.
- Niter Kibbeh: This remarkably tasty Ethiopian clarified butter adds a unique depth of flavor. If unavailable, plain unsalted butter can be used.
- Berbere: This Ethiopian spice blend is essential. It typically includes jalapeno chili peppers, coriander, fenugreek, garlic, ginger, and a distinctive Ethiopian mix of spices.
- Awaze: A spicy red pepper paste blend.
Recipe for Saga Tibs (Beef Stir Fry)
Here’s a detailed recipe to help you make delicious Beef Tibs at home:
Ingredients:
- 1 pound cubed flat-iron steak
- ¼ cup red onion, sliced
- 1 roma tomato, cut in wedges
- 3 tablespoons olive oil (or preferred alternative)
- 1 teaspoon salt
- 1 tablespoon berbere
- 2 teaspoon garlic, minced
- 1 teaspoon ground black cardamom or black pepper to taste
Instructions:
- Start with the sauce by adding the tomatoes and onions to a pan and cook on medium heat for 3 to 4 minutes, until soft.
- Then add 2 tablespoons of oil and the berbere. Turn the heat to low and simmer for about 5 minutes.
- Next, add the garlic and simmer for 2 more minutes.
- The last step for the sauce is to add ½ teaspoon of salt and the black cardamom or black pepper.
- In a separate pan, heat 1 tablespoon of oil on medium-high heat, then add the meat.
- Sprinkle the meat with ½ teaspoon of salt and cook for 2 to 3 minutes, stirring occasionally.
- Move the meat to the pan with the berbere sauce. Cook until done, about 8-10 minutes.
Tip: To get the best flavor, use the freshest meat you can get. Try to find a local butcher, ranch, or farm that sells high-quality, locally raised beef. It makes a difference.
Note: Tibs is traditionally made with beef. To make it a vegetarian or vegan meal, replace the beef with any of the following vegan proteins:
- Extra-firm tofu
- Tempeh
- Soy curls
- Mushrooms
Detailed Beef Tibs Recipe
Here is another version of the recipe with slightly different ingredients and instructions.
Read also: Culinary Journey: Ethiopia
Ingredients:
- 2 Tbsp vegetable oil (or Ethiopian niter kibbeh)
- 1½ cups medium yellow onion, finely chopped (1/2 medium-sized onion)
- 2 garlic cloves, finely chopped
- 1½ Tbsp berbere
- 2 Tbsp water
- 2 Roma tomatoes, diced
- 1 lb beef (eye of round roast), cut into ½ inch cubes
- 1 tsp iodine salt
- 2 jalapeños, deseeded and sliced
- 3 sprigs fresh rosemary
Instructions:
- In a nonstick skillet heat oil over high heat. When the oil easily slides across the pan, add the onions and garlic. Cook for about 4 minutes until the onions become translucent. Stir often so the garlic doesn’t burn.
- Add tomatoes and cook for another 3 minutes, stirring occasionally.
- Sprinkle with berbere and 2 tablespoons of water reduce the heat to medium-high and cook for 5 more minutes, stirring often.
- Add beef and mix well until the meat cubes are well coated with gravy. Reduce the heat to medium and cook for 15-20 minutes or until the meat is well cooked.
- If the gravy is too thick you can add another tablespoon of water.
- Add salt, jalapenos, and rosemary. Give it a last stir and let it cook for 3 more minutes. Taste and adjust seasoning. If the gravy isn't spicy enough you can add more berbere.
- Serve beef tibs on injera bread with a side of Misir Wot (Ethiopian lentils) and gomen (Ethiopian collard greens - coming soon).
Notes: The heat level of the dish is dependent on the amount of berbere you add. For a milder version reduce the amount to 1 tablespoon.
Tips and Tricks
- Marinate the Beef: If you have time, marinate your beef a few hours in advance.
- Use Fresh Ingredients: For the best flavor, use the freshest meat and spices available.
- Adjust the Spice Level: The heat level of the dish depends on the amount of berbere you add. Adjust to your preference.
- Serve Hot: Serve beef tibs hot over injera bread, rice, or even pasta.
Variations of Beef Tibs
There are different varieties of beef tibs.
- Key Sega Tibs: This is the saucy version, similar to many stews.
- Awaze Tibs: This is a dryer version where the beef is marinated in awaze sauce, adding an extra layer of flavor and heat.
- Kifto Tibs: Made with finely minced or chopped raw beef, seasoned with spices and clarified butter.
- Dulet Tibs: Includes offal such as liver, kidneys, and tripe, along with regular beef, creating a flavorful and hearty dish.
Serving Suggestions
Traditionally, Ethiopians eat awaze tibs with injera. At home, beef tibs can be served over injera bread along Ethiopian romaine salad with homemade vinegar dressing.
Storage Instructions
Store leftover Awaze beef tibs in an airtight container and refrigerate for a few days. To preserve this tasty dish for longer, you can freeze it for a few months. Pour it into a sealable freezer-safe container first. Also, label the container with the name and date so you can eat it while it's still fresh. To reheat, remove it from the freezer and put it in the fridge overnight to thaw. For ease, you could just serve it over white rice or pasta.
Enjoying Ethiopian food is a unique and flavorful experience. With this guide, you can easily recreate the deliciousness of Beef Tibs in your own kitchen, bringing a taste of East Africa to your table.
Read also: Ethiopian Cuisine: Philadelphia Guide
