Slow-Simmered Spiced Beef Tibs with Berbere and Rosemary

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender beef cubes slowly cooked in berbere spices and fresh rosemary, resulting in a fragrant and savory Ethiopian-inspired dish. This Ethiopian-inspired beef recipe, ready in about 60 minutes, pairs beef sirloin, cut into 1-inch cubes, berbere spice blend, niter kibbeh (spiced clarified butter) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 2 tbsp berbere spice blend
• 3 tbsp niter kibbeh (spiced clarified butter)
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 medium green bell pepper, sliced
• 1 medium tomato, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water

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Instructions

1. Step 1: Heat 3 tbsp niter kibbeh in a heavy skillet over medium-high heat until shimmering. Add 1 large thinly sliced yellow onion and sauté for 7 minutes until softened and golden.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp chopped fresh rosemary, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 2 tbsp berbere spice blend, coating the onion mixture, then add 1.5 lbs cubed beef sirloin. Brown beef on all sides for 5-7 minutes.
4. Step 4: Add 1 sliced green bell pepper and 1 diced medium tomato, stirring to combine.
5. Step 5: Pour in 1/4 cup water, reduce heat to low, cover, and simmer gently for 30 minutes until beef is tender and sauce has thickened.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, stir well, and cook uncovered for another 5 minutes to concentrate flavors. Serve hot with injera or rice.