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EthiopianNon-veg

Tibs (Sautéed Beef)

Cubed beef sizzled with rosemary, chili and onion.

25 min3 serveseasy

Tibs (Sautéed Beef) is a classic protein-forward Ethiopian recipe built around beef sirloin, green chili and tomato. It serves 3 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method leans on high-heat searing, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are beef sirloin, green chili and tomato. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: beef sirloin can be replaced with a similar-cut alternative, just keep the fat content roughly the same and good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per serving

480

kcal

38g

Protein

10g

Carbs

32g

Fat

beefspicyquick

Ingredients

  • beef sirloinkey500 g cubed
  • onion2
  • rosemary2 sprigs
  • green chilikey2
  • tomatokey1
  • butter3 tbsp
  • berbere1 tbsp

Method

  1. 1
    Step 1 ~6 min

    Sear beef hard in butter 2 min; remove.

  2. 2
    Step 2 ~6 min

    Cook onion 5 min; add rosemary, chili, berbere.

  3. 3
    Step 3 ~6 min

    Return beef + tomato; toss 3 min.

  4. 4
    Step 4 ~6 min

    Serve with injera, immediately.

Per-step times are approximate and based on the total cook time of 25 minutes.

Pro tips & common mistakes

  • Rest the protein for a few minutes after cooking. Slicing straight away lets the juices run onto the board instead of into the bite.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Tibs (Sautéed Beef) take to cook?
From prep to plate, Tibs (Sautéed Beef) takes about 25 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Tibs (Sautéed Beef) vegetarian?
No — this version contains non-vegetarian ingredients (beef sirloin, green chili and tomato). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Tibs (Sautéed Beef)?
The headline ingredients are beef sirloin, green chili and tomato. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Tibs (Sautéed Beef)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Tibs (Sautéed Beef)?
Tibs (Sautéed Beef) pairs naturally with classic ethiopian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have beef sirloin?
If beef sirloin is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.