Tibs, Ethiopian Stir-Fried Beef or Venison
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
444 kcal
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Course
Main Course
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Cuisine
Ethiopian
Tibs, Ethiopian Stir-Fried Beef or Venison
Description
The dish begins by charring thinly sliced red onions in a hot pan before adding spiced butter and bite-sized pieces of venison or beef. The high heat cooks the meat rapidly, browning the exterior while keeping the interior rare. Spices such as berbere, fenugreek, ground ginger, cumin, clove, and black pepper are added alongside sliced garlic and green chili, quickly infusing the meat with complex, aromatic layers.
Fresh tomatoes and red wine are introduced briefly to add acidity and depth, with the mixture cooked just enough to meld flavors while avoiding overcooking the tender meat. This preparation method highlights the spice blend and the texture contrast of crisped onions and succulent meat.
Tibs is traditionally served hot, often alongside Ethiopian flatbread (injera) or other breads, which can be used to scoop up the flavorful sauce and meat pieces, making it a satisfying main course.
Ingredients
- 1 red onion about 2 cups, sliced thin, large
- 1/4 cup niter kebbeh spiced butter, or ghee
- 2 pounds venison lamb or beef, cut into bite-sized pieces
- 2 tablespoons berbere
- 1 teaspoon fenugreek ground
- 1/2 teaspoon cardamom (optional)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon ground clove
- 1 teaspoon black pepper
- 3 garlic sliced thinly, to 4 cloves
- 2 cups whole peeled tomatoes, broken into bits
- 1 green chile such as jalapenos or serranos
- 1/2 cup red wine
Instructions
- Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
- The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 54g | 108% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 222mg | 74% |
| Sodium | 391mg | 16% |
| Potassium | 985mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 29mg | 3% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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