Tibs Stir-Fried Beef with Onions and Ethiopian Spices

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick Ethiopian-style stir-fry of tender beef cubes with caramelized onions and a blend of warm spices for a flavorful dinner. This Ethiopian-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin, cut into 1-inch cubes, yellow onion, sliced, garlic cloves, minced 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.

Prep: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

1 pound beef sirloin, cut into 1-inch cubes
1 large yellow onion, sliced
3 garlic cloves, minced
1 tablespoon berbere spice mix
3 tablespoons niter kibbeh (spiced clarified butter)
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 small green chili, sliced (optional)

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Instructions

Step 1: Heat 3 tablespoons niter kibbeh in a large skillet over medium-high heat until shimmering. Add 1 large sliced yellow onion and sauté for 8 minutes until the edges are golden and caramelized.
Step 2: Add 3 minced garlic cloves, 1 tablespoon berbere spice mix, and 1 teaspoon chopped fresh rosemary. Cook for 1 minute until fragrant.
Step 3: Increase heat to high and add 1 pound beef sirloin cubes, stirring frequently. Cook for 6-8 minutes until the beef is browned on all sides but still tender inside.
Step 4: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, add 1 small sliced green chili if using, and stir to combine.
Step 5: Remove from heat and let rest for 3 minutes. Serve hot with injera or steamed vegetables.