Tibs
ጥብስ
Seared beef or lamb with onion, chilli and rosemary — the sizzling platter, not a stew.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: ጥብስ.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Difficulty
- Easy
- Spice
- Medium heat
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Tibs is meat seared hard with onion, chilli and often rosemary or awaze. It should catch. If it stews in its juices, turn the heat up or cook in batches. Awaze (berbere paste) on the side.
Ingredients
- Beef, bite-size500 g
- Onion2
- Fresh chilli2
- Garlic3 clove
- Rosemary (optional)4.9 ml
- Berbere (optional)4.9 ml
- Butter30 g
- Neutral oil15 ml
- Salt4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat oil until it smokes. Sear beef in batches. Lift out.
6 minStep 2
Onion and chilli in the pan, then garlic, rosemary and butter. Return beef, optional berbere, salt. Serve immediately.
6 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Rosemary → Skip it
Still a sear.
Tips
- A cast-iron skillet is the home shekla.
- Lamb tibs is the other platter.
History & culture
Bars, restaurants, and a Saturday pan. Less ceremonial than doro wat, louder in the room.
A sauté that restaurants made a category. Awaze tibs, shekla tibs — the names pile up.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Khajitdadddy via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Tibs%20and%20Injera.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Tibs take?
27 min all in — 15 min prep, 12 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 3 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Rosemary → Skip it. Still a sear.
Any tips from this recipe?
A cast-iron skillet is the home shekla. Lamb tibs is the other platter.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Lomo saltado
Lomo saltado
A Peruvian-Chinese stir-fry: beef, onion, tomato, soy and fries — on the same plate as rice.
40 minMedium🌶️
Shogayaki
生姜焼き
Thin pork in a ginger-soy glaze — the teishoku plate that is weeknight dinner in a lot of Japanese houses.
20 minEasyNo chilli
Kitfo
ክትፎ
Minced beef, spiced butter and mitmita — traditionally raw. This is the briefly warmed home version unless you trust the butcher.
20 minEasy🌶️🌶️🌶️