Awaze Tibs

Nutrition · per serving

Steps

1. 1

   Slice the beef thinly against the grain if not already sliced. Mince the garlic, finely chop the rosemary, slice the onion, and slice the jalapeño. Keeping everything ready is important because tibs cooks very fast.

   300 g beef sirloin, thinly sliced10 g garlic, minced2 g fresh rosemary, finely chopped120 g red onion, sliced30 g jalapeño, sliced
2. 2

   In a bowl, toss the beef with the awaze paste, garlic, rosemary, salt, and black pepper until evenly coated. Let it stand while you heat the pan; this short contact time is enough for a quick tibs and keeps the recipe within 15 minutes.

   300 g beef sirloin, thinly sliced30 g awaze paste10 g garlic, minced2 g fresh rosemary, finely chopped3 g salt1 g black pepper
3. 3

   Heat a large heavy frying pan over high heat until very hot, then add the butter. As soon as it foams, add the onion and jalapeño. Stir-fry for 1 to 2 minutes until the onion just begins to soften but still has some bite.

   30 g unsalted butter120 g red onion, sliced30 g jalapeño, sliced
4. 4

   Add the awaze-coated beef in a single layer. Fry over high heat for 3 to 5 minutes, tossing once or twice, until the beef is browned at the edges and just cooked through. Do not overcrowd or over-stir; direct contact with the pan gives tibs its characteristic seared flavor.

   300 g beef sirloin, thinly sliced
5. 5

   Taste and adjust seasoning if needed, then serve immediately while hot and glossy from the spiced butter. Spoon the onions and jalapeño over the beef for the best balance of heat and sweetness.

Origin & History

Tibs is one of Ethiopia’s most beloved sautéed meat dishes, commonly served in homes, restaurants, and festive gatherings. Awaze tibs uses awaze, a fiery berbere-based chili paste, to give the dish extra depth and heat, often enriched with niter kibbeh or butter for a rich finish.