Pan-Seared Spiced Tibs with Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quickly sautéed beef cubes with fragrant Ethiopian spices and colorful bell peppers for a vibrant and tender dish. This ethiopian-inspired beef ready in about 30 minutes pairs cut into 1-inch cubes beef sirloin, medium, sliced into rings yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 15 min Serves 4 Ethiopian cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 lb beef sirloin cubes and sear without stirring for 3 minutes to develop a brown crust, then stir and cook an additional 3 minutes until browned on all sides.
  3. Step 3: Add 1 medium sliced yellow onion, 1 medium sliced red bell pepper, and 1 medium sliced green bell pepper, sautéing for 5 minutes until vegetables soften but retain some crunch.
  4. Step 4: Stir in 3 minced garlic cloves, 2 tbsp berbere spice blend, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper; cook for 2 more minutes until spices are fragrant and coat the beef and vegetables.
  5. Step 5: Remove from heat and drizzle with 1 tbsp lemon juice, tossing to combine.
  6. Step 6: Serve hot with injera or steamed rice.

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Frequently asked questions

How long does Pan-Seared Spiced Tibs with Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Spiced Tibs with Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Pan-Seared Spiced Tibs with Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Spiced Tibs with Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Spiced Tibs with Bell Peppers?

Ethiopian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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