Back
🥩
EthiopianNon-veg

Beef Tibs

Sizzled beef cubes with rosemary, onion and chilli.

25 min3 serveseasy

Beef Tibs is a classic protein-forward Ethiopian recipe built around a handful of pantry staples. 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, onion and jalapeño. 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 can be replaced with a similar-cut alternative, just keep the fat content roughly the same.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

420

kcal

32g

Protein

8g

Carbs

28g

Fat

beefquick

Ingredients

  • beef500 g cubed
  • onion1
  • jalapeño1
  • rosemary1 tsp
  • berbere1 tsp
  • butter2 tbsp

Method

  1. 1
    Step 1 ~8 min

    Sear beef in butter on high heat until crusted.

  2. 2
    Step 2 ~8 min

    Add onion, chilli and rosemary; cook 4 min.

  3. 3
    Step 3 ~8 min

    Toss with berbere; rest 2 min before serving.

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.

You may also like

Browse more Ethiopian recipes or search all recipes.

Frequently asked questions

How long does Beef Tibs take to cook?
From prep to plate, Beef Tibs takes about 25 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Beef Tibs vegetarian?
No — this version contains non-vegetarian ingredients (beef, onion, jalapeño). 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 Beef Tibs?
The headline ingredients are beef, onion, jalapeño. 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 Beef Tibs?
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 Beef Tibs?
Beef Tibs 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 one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.