Tibs Sautéed Beef with Peppers and Onions

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A classic Ethiopian dish featuring tender beef cubes sautéed with colorful bell peppers and onions, seasoned with mild berbere spices. This Ethiopian-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin, vegetable oil, yellow onion 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 lb, cut into 1-inch cubes beef sirloin
• 3 tbsp vegetable oil
• 1 large, sliced yellow onion
• 1 medium, sliced into strips green bell pepper
• 1 medium, sliced into strips red bell pepper
• 3, minced garlic cloves
• 1 tbsp berbere spice blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp, chopped fresh rosemary
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 lb beef sirloin cubes and sear for 4-5 minutes, turning occasionally, until browned on all sides but still slightly pink inside.
2. Step 2: Remove beef from skillet and set aside. In the same skillet, add 1 large sliced yellow onion, 1 medium sliced green bell pepper, and 1 medium sliced red bell pepper. Sauté for 5 minutes until vegetables soften and edges begin to caramelize.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp berbere spice blend to the vegetables, stirring constantly for 1 minute until fragrant.
4. Step 4: Return the beef to the skillet, sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary. Toss everything together and cook for another 3 minutes until flavors meld and beef reaches desired doneness.
5. Step 5: Remove from heat and drizzle with 1 tbsp fresh lemon juice for brightness. Serve hot with injera or rice.