Pan-Seared Tibs with Garlic and Rosemary

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

Tender cubes of beef sautéed with garlic, onions, and fresh rosemary for a fragrant Ethiopian-inspired tibs dish. This ethiopian-inspired beef ready in about 30 minutes pairs medium red onion, sliced, garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 pound beef sirloin cubes and sear for 4-5 minutes, stirring occasionally, until browned on all sides but still medium-rare inside.
  3. Step 3: Add 1 medium sliced red onion, 4 minced garlic cloves, and 1 tbsp chopped fresh rosemary, sautéing together for 5 minutes until onions soften and garlic is fragrant.
  4. Step 4: Sprinkle 1 tsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper over the beef and vegetables, stirring to coat evenly.
  5. Step 5: Reduce heat to medium and cook for an additional 3 minutes, allowing flavors to meld and beef to finish cooking.
  6. Step 6: Remove from heat and drizzle with 1 tbsp fresh lemon juice, tossing gently before serving.

Frequently asked questions

How long does Pan-Seared Tibs with Garlic and Rosemary 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 Tibs with Garlic and Rosemary?

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 medium red onion, sliced from drying out.

Can I substitute ingredients in Pan-Seared Tibs with Garlic and Rosemary?

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 Tibs with Garlic and Rosemary 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 Tibs with Garlic and Rosemary?

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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