20-Min Spiced Beef Tibs
Tender cubed beef seared with onions, garlic, and warm spices in a skillet—finished with a squeeze of lemon and served scooped into injera. Pure weeknight Ethiopian comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs beef sirloin or chuck, cut into 1-inch cubes
- 1 large yellow onion, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1.5 tbsp berbere spice blend (or paprika + cayenne + cumin)
- 1 whole lemon, halved
- 1 tbsp ginger, minced
- 8 pieces injera or pita for serving
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Working in two batches, sear beef until deeply browned on all sides, 4–5 minutes per batch. Set aside.
- 3
Add onion chunks to the same skillet. Cook, stirring occasionally, until edges char and soften, about 5 minutes.
- 4
Stir in garlic and ginger, cook until fragrant, 60 seconds. Add berbere spice and stir constantly for 30 seconds.
- 5
Return beef to the skillet. Add 3 tbsp water and salt to taste. Toss to coat, heat through for 2 minutes.
- 6
Squeeze lemon juice over top. Serve immediately over injera with extra wedges on the side.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- sharp knife
- wooden spoon or silicone spatula
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