Ethiopian Siga Tibs Beef

This lively Ethiopian Siga Tibs recipe brings tender bites of beef stir-fried with onions, peppers, tomatoes and classic berbere spice. When I want a meal that feels bold and warm but not heavy, this is what I make for friends. Every mouthful is a punch of savory and spicy flavor, and the aroma in your kitchen is pure comfort. If you have injera or fluffy rice on hand, you can serve up a beautiful feast in under an hour.

The first time I cooked Siga Tibs at home was after tasting it in a tiny restaurant in Addis Ababa. The sizzling sound and scent of the spices filled the whole space and made me crave more. Now it is the dish I make when friends ask what Ethiopian food tastes like at its best.

Ingredients

• Beef cubes: From sirloin or ribeye for juicy texture and quick cooking. Make sure the beef is well marbled. Ask your butcher for fresh cuts and trim any tough bits.
• Red onions: Bring sweetness and round out the spice. Pick onions with tight skins and no soft spots.
• Garlic and ginger: Fresh and chopped finely. Look for firm ginger roots with no wrinkles and plump garlic cloves.
• Tomato: Adds subtle acidity and helps create a sauce base. Choose ripe tomatoes that yield slightly to touch.
• Green bell pepper: Classic for crunch and color. Pick one with glossy skin and no blemishes.
• Jalapeños or Ethiopian green chilies: Deliver that punchy heat. Select firm chilies and adjust amount for your spice tolerance.
• Niter kibbeh: Ethiopian spiced clarified butter is the soulful flavor note. If unavailable you can use the best unsalted butter you have.
• Berbere spice blend: The heart of Siga Tibs. Try to find a well made blend with bright red color and aromatic scent.
• Black pepper: Adds background heat. Fresh ground pepper gives the biggest flavor.
• Salt: Necessary for seasoning every layer. Use kosher or sea salt for best control.
• Fresh rosemary: For herbal lift. Choose vibrant sprigs with no brown spots.
• Fresh cilantro or parsley: As optional garnish. Use crisp leaves for finishing.
• Lemon wedges: To wake up the spices and balance richness

Instructions

Prepare the Pan and Heat the Fat:

Set a heavy skillet or sauté pan on medium high heat. Spoon in niter kibbeh or butter and let it melt until it sizzles and releases a fragrant aroma. This step seasons the entire dish and wakes up the spices in the fat.

Soften and Golden the Onions:

Add sliced red onions to the hot fat. Stir often and let them cook for about 3 to 4 minutes. Wait until they turn lightly golden and flexible but not browned. This builds sweetness for your sauce base.

Bloom the Aromatics:

Mix in the minced garlic and ginger. Stir and cook for one minute only. Watch as the pan releases waves of fragrance. This quick sauté stops the aromatics from burning while unlocking their oils.

Brown the Beef:

Scatter beef cubes into the pan. Let each piece touch the hot surface. Cook for 3 to 4 minutes, turning with a wooden spoon to get a deep brown crust on all sides. Well browned beef tastes richer and stays juicy.

Spice and Season the Beef:

Sprinkle in berbere, freshly ground black pepper and salt over the beef. Toss everything so each cube gets coated in the crimson spices. You want a vivid color and even seasoning at this stage.

Tomato and Rosemary Build the Sauce:

Tip in the diced tomato and fresh rosemary. Stir and cook for roughly 3 minutes. As the tomato pieces soften and break down, they create a light sauce and carry all the spice flavors. Rosemary should smell floral and fresh.

Add the Peppers and Chilies:

Add bell pepper slices and jalapeños. Continue sautéing for 4 to 5 minutes more. Let the vegetables cook just enough to soften but keep some crunch. This way the beef finishes to traditional medium rare or medium.

Taste and Adjust:

Sample a small spoonful and tweak salt or chili level as needed. Great Siga Tibs is balanced between heat and savor.

Plate and Garnish:

Transfer everything from the pan onto a warm platter. Scatter with fresh cilantro or parsley and wedges of lemon to finish. Serve right away with injera or rice.

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Siga Tibs always reminds me of my father s kitchen celebrations when he would bring home fresh beef and everyone would gather around the stove. Rosemary is my favorite part as it smells like an Ethiopian garden and lifts up every bite.

Storage Tips

Store any extras in an airtight container in the fridge for up to three days. Siga Tibs reheats gently either in a pan over medium heat or the microwave. The flavors actually improve overnight. If serving as leftovers you can tuck in extra fresh herbs to brighten the taste.

Ingredient Substitutions

If you do not have niter kibbeh substitute with ghee or unsalted butter. For berbere you can use a homemade blend of paprika cayenne ground ginger and fenugreek. Sirloin works best but flank steak or even lamb leg cut into cubes can also be delicious.

Serving Suggestions

The classic choice is warm injera to scoop up the beef and sauce. Fluffy white rice or toasted flatbread makes great pairings too. For drinks try a crisp lager or a sip of Ethiopian honey wine called tej.

Cultural and Historical Context

Siga Tibs is a celebration dish often made for family or friends on special occasions. The use of berbere gives a signature heat that is a hallmark of Ethiopian cooking. Each region has its own version and sometimes goat or lamb replaces beef depending on the holiday.

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This Siga Tibs makes a bold centerpiece but also suits simple home dinners. The aromas alone will have everyone eagerly gathering at your table.

Recipe Help & Support

→ What is the traditional fat used for Siga Tibs?

Niter kibbeh, spiced clarified butter, is used for its rich flavor. Regular clarified butter works as an alternative.

→ Is the dish best served with injera?

Yes, injera is classic, but rice or flatbread also complements the beef and vegetable stir-fry beautifully.

→ How spicy is Siga Tibs?

Heat level varies based on berbere and chilies. Adjust these ingredients to control spiciness.

→ Can I substitute the type of beef?

Sirloin or ribeye are preferred for tenderness, but other cuts work if sliced small and cooked quickly.

→ Are there vegetarian alternatives?

Replace beef with mushrooms or firm tofu to make a plant-based version highlighting the same spices.

→ Is this suitable for dairy-free diets?

It can be made dairy-free by using oil instead of butter or niter kibbeh.