Spiced Ethiopian-Inspired Beef Tibs with Mitmita Pepper

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender cubes of beef sautéed with onions, garlic, and the fiery Ethiopian mitmita spice, creating a bold and aromatic dish perfect as a main course. This Ethiopian-inspired beef recipe, ready in about 35 minutes, pairs beef sirloin, red onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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

• 1.25 pounds, cut into 1-inch cubes beef sirloin
• 2 medium, sliced red onion
• 5, minced garlic cloves
• 2 tsp mitmita spice
• 1 tsp berbere spice blend
• 2 tbsp niter kibbeh (Ethiopian spiced butter)
• 1.25 tsp salt
• 1 tsp black pepper
• 1 sprig fresh rosemary
• 1 small, sliced (optional) green chili pepper

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Instructions

1. Step 1: Heat 2 tablespoons of niter kibbeh in a large cast-iron skillet over medium-high heat until hot but not smoking. Add 1.25 pounds of beef sirloin cubes and sear for 4-5 minutes, turning occasionally until browned on all sides but not fully cooked through.
2. Step 2: Remove beef from skillet and set aside. In the same skillet, add 2 medium sliced red onions and sauté over medium heat for 6 minutes until soft and starting to caramelize.
3. Step 3: Stir in 5 minced garlic cloves, 2 teaspoons mitmita spice, 1 teaspoon berbere spice blend, and 1 small sliced green chili pepper if using. Cook for 2 minutes until the spices are fragrant.
4. Step 4: Return the beef to the skillet along with 1 sprig fresh rosemary, 1.25 teaspoons salt, and 1 teaspoon black pepper. Toss everything together and cook for another 5 minutes, stirring frequently, until the beef is cooked to desired doneness and the spices coat the meat evenly.
5. Step 5: Remove the rosemary sprig and serve immediately with injera bread or steamed rice.