The Recipe · No.726 · Tibs

Tibs, and Where to Source It

Two Ethiopian building blocks carry it: niter kibbeh, a clarified butter infused with spices, and a hot, fast sear that keeps the beef pink at the center. Cook it low and it braises into stew; tibs wants a ripping pan, a quick toss, and beef that is still juicy inside with a browned crust outside.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook15 min
Makes4 servings
CuisineEthiopian
Part One
The Ingredients — and where to get them
Beef sirloin
Cut in cubes and seared fast so it stays juicy. Grass-fed beef has the flavor to carry the spice.
1.5 lb
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Niter kibbeh
Spiced clarified butter, the Ethiopian flavor base. Start from ghee infused with spices.
3 tbsp
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Berbere
The Ethiopian chili-spice blend; a little goes into the sear. It defines the heat and color.
1 tbsp
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Onion and chili
Onion wedges and fresh green chili tossed in near the end for bite. Fresh, bought local.
2
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Rosemary and garlic
A sprig of rosemary and garlic bloom in the butter. Fresh.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Heat the kibbehMelt the niter kibbeh with garlic and rosemary until fragrant in a very hot pan.
  2. Sear the beefSear the beef cubes hard and fast so they brown outside and stay pink within.
  3. Add heat and onionToss in berbere, onion wedges, and fresh chili and cook just until the onion softens at the edges.
  4. Finish and serveSeason, keep the beef juicy, and serve sizzling with injera and greens.
Part Three
The Toolkit

Cast-iron skillet · Tongs · Wooden spoon

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