Ethiopian-Inspired Spiced Beef Tibs with Injera and Collard Greens
A vibrant Ethiopian classic featuring tender beef tibs stir-fried with traditional spices, served alongside homemade injera and sautéed collard greens for a wholesome weeknight meal.
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Overview
This Ethiopian-inspired dish showcases juicy beef tibs cooked with traditional spices like berbere and mitmita, delivering bold, warmly spiced flavors. Served alongside homemade injera, a soft sourdough flatbread, and sautéed collard greens, it brings an authentic taste of Ethiopian cuisine to your dinner table.
Why you’ll love it
It's a colorful and hearty meal that balances savory, spicy beef with the tangy injera and nutrient-rich greens. The quick stir-fry method ensures tender beef tibs with minimal prep time, making it perfect for weeknight dinners. Plus, making injera at home adds a satisfying hands-on element to this traditional experience.
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Ingredient notes
Beef tibs: Traditionally cut from tender beef chunks like sirloin or ribeye, suitable for quick stir-frying.
Berbere spice: A key Ethiopian spice blend with chili, garlic, ginger, and warm aromatics.
Mitmita: A hot Ethiopian chili powder mix; can be substituted with cayenne pepper if unavailable.
Injera: Made from teff flour fermenting overnight to develop its distinctive sour flavor. If teff is unavailable, a combination of whole wheat and all-purpose flour can be used.
Collard greens: Nutritious and hearty greens that hold up well to sautéing; can substitute with kale.
Serving & storage
Serve the beef tibs immediately over injera with collard greens on the side for a complete meal. Leftovers can be stored in airtight containers in the refrigerator for up to 2 days. Reheat gently to maintain the beef's tenderness and rewarm injera by steaming briefly. Do not refreeze leftover cooked beef for safety and quality.
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Chef tips
- Use fresh, high-quality beef sirloin for best tenderness and flavor.
- If teff flour is not available, a mix of whole wheat and all-purpose flour can substitute the injera batter, but the flavor and traditional texture will differ.
- Allowing the injera batter to ferment properly is key for authentic sourness and texture.
- Do not overcook the beef tibs; remove from heat while still juicy to prevent toughness.
- Niter kibbeh (Ethiopian spiced butter) adds authentic flavor but can be substituted with vegetable oil for a milder taste.
Ingredients
- 500 g (1.1 lbs) beef sirloin, cut into 2 cm cubesbeef sirloin
- 2 tbsp berbere spice blendberbere spice
- 1 tsp mitmita or cayenne peppermitmita chili powder
- 1 medium onion, finely chopped (about 150 g)onion
- 3 garlic cloves, mincedgarlic
- 1 tbsp fresh ginger, gratedginger
- 2 tbsp vegetable oil or niter kibbeh (Ethiopian spiced butter)oil or niter kibbeh
- 200 g (7 oz) teff flour (or 150 g whole wheat flour + 50 g all-purpose flour)teff flour for injera
- 350 ml (1.5 cups) water, lukewarmwater for injera
- 1/2 tsp salt, plus extra to tastesalt
- 1 large bunch collard greens (about 300 g), washed and roughly choppedcollard greens
- 1 tbsp lemon juicelemon juice
- Salt and pepper to tastesalt and pepper
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Equipment
- large mixing bowl
- large non-stick skillet or cast-iron pan
- medium mixing bowl
- whisk
- clean kitchen towel or plastic wrap
- large frying pan for greens
- measuring spoons
- spatula
Nutrition per serving
- Calories520
- Protein38 g
- Carbs45 g
- Fat18 g
Step-by-step
Step 1
Prepare the injera batter: In a large mixing bowl, combine the teff flour (or flour mix) with lukewarm water and 1/2 teaspoon salt. Whisk until smooth. Cover the bowl loosely with a clean kitchen towel or plastic wrap and let ferment at room temperature for 24 to 48 hours until bubbles form and a mild sour aroma develops.
Step 2
Prepare the beef tibs: In a bowl, toss the beef cubes with 1 tablespoon of berbere spice and a pinch of salt. Set aside to marinate for 10 minutes.
Step 3
Cook the collard greens: Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Add chopped collard greens, salt, and pepper to taste. Sauté for 8-10 minutes until tender but still vibrant green. Stir in lemon juice and remove from heat.
Step 4
Cook the beef tibs: Heat remaining 1 tablespoon oil or niter kibbeh in a large skillet over medium-high heat until shimmering. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
Step 5
Add the marinated beef along with the remaining 1 tablespoon berbere spice and mitmita. Stir-fry for 7-9 minutes, stirring frequently, until beef is browned and cooked to medium-rare to medium (internal temperature 63–70 °C / 145–158 °F). Make sure not to overcrowd the pan to achieve a good sear.
Step 6
Cook the injera: After fermentation, stir the injera batter gently and add a little water if too thick to achieve a thin pouring consistency. Heat a non-stick skillet or crepe pan over medium heat. Pour a thin layer of batter into the pan, swirling to cover the surface evenly. Cover with a lid and cook for about 2 minutes until holes form on top and edges lift easily. Do not flip. Remove and keep warm. Repeat with remaining batter.
Step 7
Serve: Arrange the injera on plates. Spoon the spiced beef tibs onto the injera and serve collard greens on the side. Enjoy immediately.
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