Ethiopian Beef Tibs
Author: Hank Shaw | Cooked: April 9, 2023

Yields: 4 Servings | Prep Time: 15 Minutes | Cook Time: 10 Minutes

  • 1 large red onion, sliced thinly
  • 1/4 c. ghee
  • 2 lb beef sirloin, cut into 1" cubes
  • 2 Tbs berbere
  • 1 tsp ground fenugreek
  • 1/2 tsp ground ginger
  • 1/4 tsp cumin
  • 1/4 tsp ground clove
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 3 to 4 garlic cloves, sliced thinly
  • 3 jalapeƱos, sliced into rings
  • 2 c. whole peeled tomatoes, broken into bits and strained
  • 1/2 c. red wine
  1. Prep all ingredients and line them up. This will all come together very quickly.
  2. Put a wok over high heat on as hot a burner as you have. Stir fry the onions for a few minutes without the butter until they begin to char a little.
  3. Add the ghee and meat, and stir-fry hot and fast until the outside of the meat is browned while the inside is still rare.
  4. Add the spices, garlic, and jalapeƱos. Stir-fry for 1 minute. then add the tomatoes and red wine. Stir to combine and cook for a minute or two.
Additional Notes
  • Served with jasmine rice and toasted sourdough bread.
  • Traditionally served with injera which I thought would be quick to whip up but involves a 4-5 day fermentation process...
  • This recipe was much saucier than what I'm used to from Ethiopian restaurants in Atlanta.