📝 About This Recipe
Siga Tibs is a quintessential Ethiopian classic, celebrated for its succulent beef seared to perfection and tossed in a fragrant blend of clarified butter and aromatics. This dish captures the vibrant spirit of Addis Ababa’s bustling eateries, offering a harmonious balance of savory, spicy, and herbaceous notes. Whether enjoyed as a celebratory meal or a comforting weekday dinner, it is the ultimate expression of Ethiopian hospitality.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Sirloin or Ribeye (trimmed of excess fat and cut into 1-inch cubes)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Base
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with ghee if unavailable)
- 2 medium Red Onion (thinly sliced into half-moons)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2-3 pieces Jalapeño or Serrano Peppers (seeded and sliced into long strips)
Seasoning and Finish
- 1 tablespoon Berbere Spice Blend (adjust based on desired heat level)
- 1/2 teaspoon Dried Oregano or Mekelesha Spice (for earthy depth)
- 2 tablespoons Dry Red Wine or Beef Broth (to deglaze the pan)
- 2 sprigs Fresh Rosemary (leaves removed and roughly chopped)
- 1 medium Roma Tomato (seeded and diced)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels. This is crucial for achieving a deep, caramelized sear rather than steaming the meat.
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2
Season the beef generously with salt and black pepper, tossing to ensure even coverage. Let it sit at room temperature for 10 minutes.
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3
Heat a heavy-bottomed skillet or a traditional Ethiopian dist over medium-high heat until it begins to shimmer.
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4
Add 2 tablespoons of Niter Kibbeh to the pan. Once melted and bubbling, add the beef in a single layer, working in batches if necessary to avoid overcrowding.
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5
Sear the beef for 5-7 minutes, turning occasionally, until the edges are crispy and browned. Remove the beef from the pan and set aside on a plate.
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6
In the same pan, add the remaining tablespoon of Niter Kibbeh and the sliced red onions. Sauté for 4-5 minutes until the onions are soft and translucent.
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7
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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8
Add the berbere spice and dried oregano. Stir constantly for 1 minute to 'toast' the spices, which releases their essential oils.
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9
Deglaze the pan with the red wine or beef broth, scraping up all the flavorful browned bits (fond) from the bottom.
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10
Return the seared beef and any accumulated juices back to the skillet. Toss thoroughly to coat the meat in the spice and onion mixture.
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11
Add the diced tomatoes, jalapeño strips, and chopped rosemary. Sauté for another 3-4 minutes until the tomatoes just begin to soften but the peppers remain vibrant.
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12
Taste and adjust seasoning with more salt or berbere if needed. The beef should be tender and the sauce should be thick enough to coat the meat.
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13
Remove from heat and garnish with fresh cilantro. Serve immediately while sizzling hot.
💡 Chef's Tips
For the most authentic flavor, do not skip the Niter Kibbeh; its spiced profile defines the dish. If you prefer 'Lega Tibs' (mild), reduce the berbere and increase the amount of rosemary and garlic. Ensure your skillet is very hot before adding the meat to get those signature crispy edges. Cut your beef across the grain to ensure every bite is melt-in-your-mouth tender. If the dish looks too dry, add a splash more broth or a knob of butter right before serving.
🍽️ Serving Suggestions
Serve over a large piece of fresh Injera (sour fermented flatbread) to soak up the juices. Pair with a side of Gomen (collard greens) or Ayibe (Ethiopian cottage cheese) to balance the heat. A crisp, cold Ethiopian lager or a light-bodied red wine like Pinot Noir complements the spices beautifully. Provide extra Berbere or Mitmita on the side for those who enjoy an extra kick of heat. Enjoy traditionally by using your hands to tear pieces of injera and scoop up the meat.