Tibs (Sautéed Beef)

Tender beef cubes sear quickly in clarified butter with caramelized onions, jalapeños, and aromatic spices for a vibrant Ethiopian favorite that's deeply savory and slightly spiced. The combination of fresh rosemary, oregano, and ginger creates a warm, herbaceous backdrop that lets the meat shine without overwhelming it. Perfect for a weeknight dinner that tastes like you spent hours cooking but takes less than forty minutes.

Ingredients

1.5 pounds (680 grams) beef sirloin or tenderloin, cut into 1-inch (2.5 cm) cubes

3 tablespoons (45 ml) clarified butter or vegetable oil

1 large yellow onion (200 grams), diced into 1/2-inch (1.3 cm) pieces

3 fresh jalapeños (75 grams), diced with seeds removed

4 cloves garlic (20 grams), minced

2 teaspoons (4 grams) fresh rosemary, finely chopped

1 teaspoon (2 grams) dried oregano

1/2 teaspoon (1 gram) ground ginger

1/4 teaspoon (0.5 gram) cayenne pepper

1 large green bell pepper (200 grams), cut into 1/2-inch (1.3 cm) pieces

1 medium tomato (150 grams), diced

1 teaspoon (6 grams) sea salt

1/2 teaspoon (1 gram) black pepper

2 tablespoons (30 ml) water or beef broth

2 tablespoons (8 grams) fresh parsley, chopped

Instructions

Pat the beef cubes dry with paper towels and season all sides generously with salt and pepper, letting them sit at room temperature for 15 minutes to allow the seasoning to penetrate.

Heat the clarified butter or oil in a large skillet over high heat until it shimmers and just begins to smoke, about 2 minutes.

Working in two batches to avoid crowding the pan, add the beef cubes and sear for 2-3 minutes per side until a deep golden-brown crust forms, then set aside on a clean plate.

Reduce heat to medium-high and add the diced onions to the same skillet, stirring occasionally for 3-4 minutes until they become translucent and slightly caramelized.

Add the minced garlic, jalapeños, rosemary, oregano, ginger, and cayenne pepper, stirring constantly for 1-2 minutes until fragrant.

Return the seared beef to the skillet along with any accumulated juices, add the green bell pepper and diced tomato, and stir everything together to combine.

Add the water or beef broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits, and cook for 3-4 minutes, stirring frequently, until the sauce reduces slightly and coats the beef.

Taste and adjust seasonings as needed, then transfer to a serving platter and garnish with fresh chopped parsley.