Sautéed Beef Tibs with Garlic, Bell Peppers, and Berbere

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Tender cubes of beef quickly sautéed with garlic, colorful bell peppers, and a touch of berbere spice for a flavorful Ethiopian-inspired dish. This Ethiopian-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin, cut into 1-inch cubes, berbere spice blend, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

1 lb beef sirloin, cut into 1-inch cubes
2 tbsp berbere spice blend
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium yellow onion, sliced
3 garlic cloves, minced
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 tsp fresh rosemary, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 2: Add 3 cloves minced garlic and 1 medium sliced yellow onion to the skillet, sautéing for 3-4 minutes until the onion softens and becomes fragrant.
Step 3: Increase the heat to high and add 1 lb beef sirloin cubes to the skillet, stirring occasionally to brown on all sides for 5-6 minutes.
Step 4: Sprinkle 2 tbsp berbere spice blend evenly over the beef and stir well to coat, cooking for 1 minute until the spices become aromatic.
Step 5: Add 1 diced red bell pepper and 1 diced green bell pepper to the skillet, tossing everything together and cooking for another 4 minutes until the peppers are tender-crisp.
Step 6: Season the mixture with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary, stirring to combine.
Step 7: Remove from heat and serve immediately with injera or steamed rice.