Coffee-Infused Ethiopian Beef Tibs with Spiced Onions

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender cubes of beef sautéed with Ethiopian coffee and spiced onions for a robust and aromatic dish. This Ethiopian-inspired beef recipe, ready in about 35 minutes, pairs beef sirloin, strong brewed Ethiopian coffee, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Ethiopian cuisine 500 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes beef sirloin
1/4 cup strong brewed Ethiopian coffee
1 large, thinly sliced yellow onion
1, sliced green chili pepper
3, minced garlic cloves
2 tbsp niter kibbeh
1 tbsp berbere spice mix
1 tsp salt
1/2 tsp black pepper
1 tsp, chopped fresh rosemary

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Instructions

Step 1: Heat 2 tbsp niter kibbeh in a large skillet over medium-high heat until melted and hot. Add 1 large thinly sliced yellow onion and 1 sliced green chili pepper, sauté for 5 minutes until the onions soften and start to caramelize.
Step 2: Add 3 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 1 minute until fragrant.
Step 3: Increase heat to high and add 1 lb beef sirloin cubes, searing the meat for 5-6 minutes until browned on all sides.
Step 4: Pour in 1/4 cup strong brewed Ethiopian coffee and stir to deglaze the pan, letting the liquid reduce for 3 minutes until it thickens and coats the beef.
Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary, tossing to combine. Remove from heat and serve immediately with injera or steamed rice.