Sautéed Beef Tibs with Rosemary and Berbere

By AislePrompt Editorial · ·

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 berbere spice and fresh rosemary for a fragrant Ethiopian-inspired dish. This Ethiopian-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin, cut into 1-inch cubes, berbere spice mix, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over high heat until shimmering. Add 1 lb beef sirloin cubes and sear for 4-5 minutes, stirring occasionally until browned on all sides but still slightly pink inside.
  2. Step 2: Add 1 medium sliced yellow onion, 1 medium sliced green bell pepper, and 3 minced garlic cloves to the skillet. Sauté for 5 minutes until vegetables soften and edges caramelize.
  3. Step 3: Sprinkle 1 1/2 tbsp berbere spice mix, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper over the beef and vegetables. Stir thoroughly to coat and cook for 3 minutes until fragrant and spices are well blended.
  4. Step 4: Remove from heat and drizzle 1 tbsp fresh lemon juice over the tibs, tossing gently to combine.
  5. Step 5: Serve immediately with injera or steamed rice for a flavorful meal.

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