Slow-Cooked Beef Tibs with Berbere and Roasted Peppers

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

Tender beef cubes sautéed with berbere spices, caramelized onions, and roasted bell peppers in a vibrant Ethiopian-inspired dish. This Ethiopian-inspired beef recipe, ready in about 65 minutes, pairs beef sirloin, cut into 1-inch cubes, berbere spice blend, niter kibbeh or clarified butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, 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: 20 min Cook: 45 min Serves 5 Ethiopian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a heavy skillet over medium-high heat, melt 3 tbsp niter kibbeh and add 2 cups thinly sliced yellow onions. Sauté for 10 minutes until onions are soft and golden.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2.5 tbsp berbere spice blend, then add 1.5 lbs beef sirloin cubes. Sear the beef for 6-8 minutes, stirring occasionally, until browned on all sides.
  4. Step 4: Add 0.5 cup water, 1.25 tsp salt, 0.75 tsp black pepper, and 1 tsp chopped fresh rosemary. Reduce heat to low, cover, and simmer gently for 25 minutes until beef is tender.
  5. Step 5: Fold in 1 large roasted red bell pepper and 1 large roasted green bell pepper sliced lengthwise; cook uncovered for another 5 minutes to meld flavors.
  6. Step 6: Adjust seasoning if needed and serve hot with injera or steamed grains.

Frequently asked questions

How long does Slow-Cooked Beef Tibs with Berbere and Roasted Peppers take to make?

Total time is about 65 minutes (20 min prep + 45 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 Slow-Cooked Beef Tibs with Berbere and Roasted 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 berbere spice blend from drying out.

Can I substitute ingredients in Slow-Cooked Beef Tibs with Berbere and Roasted 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 Slow-Cooked Beef Tibs with Berbere and Roasted Peppers for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Slow-Cooked Beef Tibs with Berbere and Roasted 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.

Related recipes