Tibs Stir-Fry with Spiced Beef and Bell Peppers

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 developed and reviewed.

Tender cubes of beef sautéed with colorful bell peppers, onions, and a hint of Ethiopian spices for a vibrant stir-fry. This Ethiopian-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin, red bell pepper, green bell pepper 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.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 400 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes beef sirloin
1 large, julienned red bell pepper
1 large, julienned green bell pepper
1 medium, sliced into strips yellow onion
3, minced garlic cloves
1 tbsp berbere spice mix
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 tsp, chopped fresh rosemary

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 lb cubed beef sirloin and sear for 4-5 minutes, stirring occasionally, until browned on all sides but not fully cooked.
Step 2: Add 1 medium sliced yellow onion, 3 minced garlic cloves, and 1 tbsp berbere spice mix to the skillet. Stir-fry for 2 minutes until the spices are fragrant and onions soften.
Step 3: Toss in 1 large julienned red bell pepper, 1 large julienned green bell pepper, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes, stirring frequently until the peppers are tender-crisp and beef is cooked through.
Step 4: Adjust seasoning if needed and serve hot with injera, rice, or flatbread.