Ethiopian-Inspired Stir-Fried Beef Tibs with Seasonal Vegetables
A vibrant stir-fry featuring tender cubes of beef cooked with a medley of fresh seasonal vegetables and traditional Ethiopian spices, served with injera or steamed rice for a quick and flavorful weeknight meal.
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Overview
This Ethiopian-Inspired Stir-Fried Beef Tibs is a quick and colorful dish that brings together tender cubes of beef with a variety of fresh seasonal vegetables. Flavored with traditional Ethiopian spices such as berbere and mitmita, this stir-fry creates a perfect balance of heat and aroma. It pairs beautifully with injera, Ethiopian flatbread, or steamed rice for a satisfying weeknight meal.
Why you’ll love it
- Fast and easy to prepare, perfect for busy evenings.
- Rich, layered flavors from authentic Ethiopian spices.
- Customizable with your favorite seasonal vegetables.
- Healthy and balanced with protein and fresh produce.
Ingredient notes
- Beef: Use lean, tender cuts such as sirloin or ribeye, cut into bite-sized cubes for quick cooking.
- Berbere spice: A key Ethiopian spice blend that brings warmth and depth; available at specialty stores or online.
- Vegetables: Choose a mix of colorful, fresh seasonal vegetables like bell peppers, zucchini, carrots, and green beans for texture and nutrition.
- Mitmita (optional): A hot chili powder for extra heat, can be adjusted to taste.
- Injera or rice: Traditional injera is ideal to soak up the sauce, but steamed rice works equally well.
Serving & storage
Serve the Beef Tibs hot alongside injera or steamed rice. Garnish with fresh cilantro if desired for a fresh herbal note. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. For best flavor and texture, avoid overcooking when reheating.
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Chef tips
- Marinate the beef ahead of time to deepen the flavor.
- Adjust mitmita quantity according to your heat preference.
- Use fresh seasonal vegetables to keep the dish vibrant and nutritious.
- Make sure the skillet is hot enough to sear the beef quickly to retain juiciness.
- Cook vegetables until just tender to preserve their color and crunch.
Ingredients
- 500 g (1.1 lbs)lean beef sirloin or ribeye, cut into 2 cm cubes
- 2 tbspberbere spice blend
- 1 tspmitmita chili powder (optional)
- 2 tbspvegetable oil
- 1 largeonion, thinly sliced
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, minced
- 1 red bell pepper (about 120 g)sliced into strips
- 1 medium carrot (about 80 g)julienned
- 1 small zucchini (about 100 g)sliced into half-moons
- 100 g (3.5 oz)green beans, trimmed and halved
- 1 tspground cumin
- 1 tsppaprika
- to tastesalt and black pepper
- for garnish (optional)fresh cilantro
- to serveinjera flatbreads or steamed rice
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Equipment
- large skillet or wok
- kitchen knife
- cutting board
- wooden spoon or spatula
- measuring spoons
Nutrition per serving
- Calories320
- Protein35 g
- Carbs15 g
- Fat12 g
Step-by-step
Step 1
In a bowl, toss the beef cubes with berbere spice and mitmita (if using). Set aside to marinate for at least 10 minutes.Step 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef cubes and stir-fry until browned on all sides but not fully cooked through, about 4-5 minutes. Remove beef from the pan and set aside.Step 3
Reduce heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add sliced onion, minced garlic, and ginger. Stir-fry until fragrant and the onions begin to soften, about 3 minutes.Step 4
Add the bell pepper, carrot, zucchini, and green beans to the skillet. Stir-fry for 4-5 minutes until vegetables are just tender but still crisp.Step 5
Return the beef to the skillet. Sprinkle ground cumin, paprika, salt, and black pepper to taste. Stir well to combine and cook for another 3-4 minutes until beef is cooked through and vegetables are tender-crisp.Step 6
Remove from heat and garnish with fresh cilantro if desired. Serve immediately with injera or steamed rice.
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