Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Beef
Pan
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Season · About 7 min
- Toss 650 g beef steak, cut into 2 cm cubes, ¾ tsp salt, ½ tsp pepper with its seasoning.
Sear · About 5 min
- Heat butter from 40 g niter kibbeh, 200 g onion, sliced, 15 g garlic, chopped, 20 g green chili, sliced, 1 tsp rosemary; sear beef in batches 3–4 minutes. Remove, then fry remaining pan ingredients 5 minutes.
Finish · About 3 min
- Return beef, cook to 63°C / 145°F, add 20 ml lemon juice and rest 3 minutes.
Check: The food must be hot through at 63°C / 145°F.
Tips
- Small batches let beef sear instead of steaming.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use clarified butter instead of niter kibbeh.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Ethiopian Beef Tibs one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Ethiopian Beef Tibs?
Small batches let beef sear instead of steaming.
What can I substitute in Ethiopian Beef Tibs?
Use clarified butter instead of niter kibbeh.
Can I prepare Ethiopian Beef Tibs ahead?
Prepare the measured ingredients for Ethiopian Beef Tibs one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
