Beef Tibs Hot and Fast

Tibs – Ethiopian Stir-Fried Red Meat

Makes: about a quart?
Time: 10 minutes


  • 1 large red onion (sliced thin)
  • 1/4 cup niter kebbeh (spiced butter) or ghee
  • 2 lbs beef (or lamb or venison) (cut into bite-sized pieces)
  • 2 tablespoons berbere
  • 1 tsp ground fenugreek
  • 1/2 tsp cardamom (optional)
  • 1/2 tsp ground ginger
  • 1/4 tsp cumin
  • 1/4 tsp ground clove
  • 1 tsp black pepper
  • 3 – 4 garlic cloves (sliced thinly)
  • 2 cups tomatoes (whole, peeled, broken into bits)
  • 1 to 5 green chiles (jalapenos or serranos will do fine)
  • 1/2 cup red wine


  1. Get the saute pan or wok very hot.
  2. Stir-fry the onions without the butter/ghee for a few minutes, until they char just a little on the outside.
  3. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
  4. The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds
  5. Add the tomatoes and the wine. Toss to combine and let this cook for a minute or two.
  6. Serve at once with injera.


This is the last of the recipes I’m copying from my spouse.  As usual, I can’t vouch for the original source or authenticity; however, I will say that most of the beef tibs I’ve had in Ethiopian restaurants have been more slow-cooked than this is.  If I find a good recipe for that style, I’ll post it later.

The amount of chile pepper to add is up to you, so experiment with spice level.