Derek Tibs

Ingredients

• 1.5 lbs beef sirloin or tenderloin, cut into 3/4-inch cubes
• 4 tablespoons unsalted butter
• 1 whole large yellow onion, thinly sliced into half-moons
• 1 whole medium red bell pepper, cut into 1-inch chunks
• 1 whole medium green bell pepper, cut into 1-inch chunks
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced (1-inch piece)
• 2 teaspoons berbere spice blend
• ½ cup low-sodium beef broth
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 whole jalapeño pepper, thinly sliced (optional, for heat)

Instructions

1. 1

   Pat 1.5 lbs of beef sirloin or tenderloin completely dry with paper towels and cut into 3/4-inch cubes — keeping them uniform ensures even cooking. Season the beef all over with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly cracked black pepper.

2. 2

   Thinly slice 1 large yellow onion into half-moons, separating the layers. Cut 1 medium red bell pepper and 1 medium green bell pepper into 1-inch chunks. Mince 4 garlic cloves and 1 tablespoon of fresh ginger (peeled, from about a 1-inch piece). If using, thinly slice 1 jalapeño pepper and remove the seeds if you prefer less heat.

3. 3

   Set a 14-inch carbon steel wok or large skillet over medium-high heat. Add 2 tablespoons of unsalted butter and swirl to coat. When the butter is foaming and just beginning to brown, add the seasoned beef cubes in a single layer — work in two batches if needed to avoid crowding, which prevents proper searing.

4. 4

   Let the beef sear undisturbed for 2-3 minutes on the first side until a deep golden-brown crust forms — you should smell a rich, savory aroma. Stir once and sear for another 1-2 minutes on a second side. Transfer to a clean plate; the beef will finish cooking later.

5. 5

   Add the remaining 2 tablespoons of unsalted butter to the same pan over medium heat. Once melted and foaming, add the sliced onions. Stir occasionally and cook for 6-8 minutes, until the onions turn deeply golden and caramelized with some charred edges — they should smell sweet and jammy. This slow cooking develops the signature richness of derek tibs.

6. 6

   Push the onions to the side of the pan and add the minced garlic and ginger to the cleared space. Stir constantly for 30 seconds until fragrant — the aromatics should perfume the entire kitchen. Add 2 teaspoons of berbere spice blend and stir well, coating everything for another 15 seconds so the spices bloom in the fat.

7. 7

   Return the seared beef to the pan and add the red and green bell pepper chunks. Pour in 0.5 cup of low-sodium beef broth and squeeze in 2 tablespoons of fresh lime juice. Stir well, making sure to scrape up any browned bits stuck to the pan — these are pure flavor.

8. 8

   Increase heat to medium-high and bring the mixture to a gentle simmer. Cook uncovered for 4-5 minutes, stirring occasionally, until the peppers are tender but still have a slight bite, and the sauce has reduced and clings to the beef. The beef should reach 130°F on an instant-read thermometer for medium-rare. Taste and adjust seasoning with the remaining 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper, plus the sliced jalapeño if using.

9. 9

   Transfer the derek tibs to a serving platter or wide, shallow bowls. Spoon all the sauce and caramelized onions over the beef. Serve immediately alongside injera (Ethiopian flatbread) for scooping, or over rice if preferred. The dish is best enjoyed hot, with the spices at their most vibrant.

Tools you’ll need

• 14-inch carbon steel wok or large skillet
• paper towels
• chef's knife
• cutting board
• wooden spoon or silicone spatula
• instant-read thermometer
• serving platter or shallow bowls

More recipes like this

• 

  Himmel und Erde with Pork Chops

  30 min

• 

  Spinach and Feta Frittata

  20 min

• 

  Vietnamese Chicken Noodle Salad

  18 min

• 

  Creamy Butternut Squash Soup

  40 min