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.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook15 min
Makes4 servings
CuisineEthiopian
Cost$$$
Gluten-free
Contains dairy
The Ingredients — and where to get them
Cook for4servings
Beef sirloin
Cut in cubes and seared fast so it stays juicy. Grass-fed beef has the flavor to carry the spice.
Can you make Tibs in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Tibs? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Tibs ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Tibs gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tibs vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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