Slow-Cooked Tibs Beef Stir Fry with Mitmita Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender beef tibs stir-fried with onions, tomatoes, and fragrant spices, served with a fiery mitmita chili sauce for an Ethiopian-inspired kick. This ethiopian-inspired beef ready in about 35 minutes pairs beef sirloin, thinly sliced, yellow onion, sliced into rings, roma tomatoes, 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.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 large yellow onion, sliced into rings
• 2 medium roma tomatoes, chopped
• 3 cloves garlic cloves, minced
• 1 tbsp ginger root, minced
• 2 tbsp niter kibbeh (spiced butter)
• 1 tsp mitmita chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, chopped
• 1 tbsp olive oil
• for serving lemon wedges

Instructions

1. Step 1: Heat 2 tbsp niter kibbeh in a large skillet over medium-high heat until melted and shimmering. Add 1 large sliced yellow onion and sauté for 5 minutes until softened and slightly caramelized.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant. Add 1 lb thinly sliced beef sirloin and sear for 4-5 minutes, stirring occasionally until browned on all sides.
3. Step 3: Add 2 chopped roma tomatoes, 1 tsp mitmita chili powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped rosemary. Reduce heat to medium and cook for another 10 minutes, stirring occasionally, until tomatoes break down and sauce thickens.
4. Step 4: Drizzle 1 tbsp olive oil and toss well to coat. Remove from heat and serve immediately with lemon wedges to squeeze over for bright acidity.