Awaze Tibs (Ethiopian beef tibs) is a spicy Ethiopian stir-fry that is so versatile, and you can eat it in different ways. It has a rich, bold, ethnic flavor and is ready in just 25 minutes!
Beef tibs can best be described as a hearty, meaty dish with complex layers. Awaze tibs are somewhat between an Ethiopian stir fry and a stew, and you can eat them as a main meal or side dish.
What is Awaze Tibs (beef Tibs)?
Awaze tibs, also known as Ethiopian beef tibs, is a popular East African dish of beef cooked with various ingredients that combine to create a fragrant, delicious dish. In Ethiopia, tibs refer to a dish with cubed or sliced beef or lamb.
Awaze sauce is a spicy paste made using Ethiopian ethnic spices. When cooked together, it creates a mind-blowing dish you won't forget in a hurry.
Ingredients Used
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- Beef: I use 1.5 pounds of beef cut into 1-inch cubes for this recipe. You can use meaty chunks or bite-sized pieces of beef. I usually get mine from my local grocery store or meat market.
- Niter kibbeh: This remarkably tasty Ethiopian clarified butter is used in many traditional dishes. For this recipe, you will only need a few tablespoons of niter kibbeh. Check out this post on how to make your own niter kibbeh.
- Veggies and aromatics: Chopped onions, garlic, and jalapeno peppers.
- Berbere: This is an Ethiopian spice blend found in many Ethiopian dishes. It usually includes jalapeno chili peppers, coriander, fenugreek, garlic, ginger, and a distinctive Ethiopian mix of spices. You can get authentic Berbere spice online or make your own.
- Lemon juice: It is sometimes mixed with red wine vinegar for an infusion of flavor.
- Other spices: Ground cumin, ground ginger, black pepper, and salt.
How to make Awaze sauce
- Add all the spices for the Awaze sauce to a small bowl.
- Then, add water and olive oil and mix until it forms a paste. You can use a spoon or a whisk. You can also blend it together using a food processor.
How to make Ethiopian Beef Tibs
- In a large skillet, add the olive oil, and when heated, add the chopped beef. You can also use a 12-inch cast iron pan. Add salt and black pepper, and stir for a few minutes on high heat till it is browned.
- Melt niter kibbeh (Ethiopian clarified butter) in a skillet, then add the chopped onions and minced garlic. Saute for a few minutes, then add the sliced jalapeno peppers.
- Add the Awaze sauce, simmer for 5 minutes on medium heat, and add the browned beef.
- Top up with lemon juice and cilantro, and serve!
Recipe Video
Click on the image below to watch me make this recipe from start to finish on YouTube!
Storing and Reheating
Store leftover Awaze beef tibs in an airtight container and refrigerate for a few days. They will keep fresh for this time.
To preserve this tasty little dish for longer, you can freeze it for a few months. Pour it into a sealable freezer-safe container first. For easy reuse, I recommend sharing leftover awaze tibs in ready-to-eat portions, so you don't have to reheat everything all the time.
Also, label the container with the name and date so you can eat it while it's still fresh. You can add a 'use before' date to be doubly sure.
To reheat, remove it from the freezer and put it in the fridge overnight to thaw. Once it's defrosted, you can reheat it in the microwave or on the stovetop until hot.
What can I eat this recipe with?
Typically, Ethiopians eat awaze tibs with a special flatbread called injera. Beef tibs are spread on top of the injera bread, and you cut out parts of it and eat it with the stir fry.
Since I'm on a low carb diet, I eat my beef tibs with keto bread or on a bed of cauliflower rice.
Tips on making this recipe
- Once you put the beef in the heavy saucepan, allow the bottom of each piece to brown before you flip it to the second side.
- Put the beef in a single layer without crowding the skillet to brown them properly.
- In the absence of flavor-rich spiced butter (or niter kibbeh), you can use plain unsalted butter instead. One to two teaspoons of oil should do. You might have to add a bit more spices to taste.
- Let the beef cook for more or fewer minutes, depending on your preferred level of doneness.
- If your awaze sauce turns out a bit watery, add some more berbere to it.
Recipe variations
- Season beef with kosher salt and black pepper before browning to make them more tender and juicy.
- Use your choice of beef cut or replace it with lamb meat if you wish.
- Add Ethiopian collard greens, fresh rosemary, or green peppers for a lovely variety.
- If you have time, marinate your beef a few hours in advance. Marinated beef will be deliciously tender and juicy when cooked in this recipe.
Frequently asked questions
You can make awaze tibs with lamb or beef. Typically, either of them is the meat used for this flavorful delicacy. You can also use venison (deer) to prepare this dish if you wish.
Ethiopian tibs is a dish made from cubed beef or lamb, peppers, veggies, lemon juice, and other ingredients. It is a flavorful and delicious meal that is gaining popularity worldwide. Beef tibs recipe is made from beef as the protein, while Ethiopian lamb tibs will use lamb.
Related Recipes
Check out these other delicious African recipes!
📖 Recipe
Awaze Tibs - Ethiopian Beef Tibs Recipe
Ingredients
For the Awaze sauce
- 3 tablespoon berbere
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup water
For the beef tibs
- 1.5 lbs beef bite sized pieces
- ⅓ cup niter kibbeh Ethiopian clarified butter
- ½ onion
- 2 cloves garlic
- 1 jalapeno pepper sliced
- 1 teaspoon berbere
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Make Awaze Sauce
- In a small bowl, add all the spices for the Awaze sauce.3 tablespoon berbere, 1 teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon ground ginger, ½ teaspoon salt
- Add ¼ cup of water and 1 tablespoon of olive oil and mix till it forms a paste.1 tablespoon olive oil, ¼ cup water
- Or you can blend it together using a food processor.
- Set aside.
Make Beef Tibs
- Wash the cut beef pieces and place them in a colander to drain.1.5 lbs beef
- Chop the onions and jalapeno peppers, and mince the garlic.½ onion, 2 cloves garlic, 1 jalapeno pepper
- In a large skillet, add the olive oil, and when heated, add the chopped beef.3 tablespoon olive oil
- Add salt, black pepper, and berbere to the beef.½ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon berbere
- Stir for a few minutes on high heat till it is browned.
- Take out the beef and set them aside.
- Melt niter kibbeh (Ethiopian clarified butter) in a skillet, then add the chopped onions and minced garlic.⅓ cup niter kibbeh
- Saute for a few minutes, then add the sliced jalapeno peppers.
- Add the Awaze sauce and stir.
- Simmer for 5 minutes on low heat and add the browned beef.
- Add the lemon juice and simmer for a few minutes on medium heat.1 tablespoon lemon juice
- Top with some cilantro, and serve!
Video
Notes
- Once you put the beef in the heavy saucepan, allow the bottom of each piece to brown before you flip it to the second side.
- Put the beef in a single layer without crowding the skillet to brown them properly.
- In the absence of flavor-rich spiced butter (or niter kibbeh), you can use plain unsalted butter instead. One to two teaspoons of oil should do. You might have to add a bit more spices to taste.
- Let the beef cook for more or fewer minutes, depending on your preferred level of doneness.
- If your awaze sauce turns out a bit watery, add some more berbere to it.
I was going to make Doro Wat for a dinner party but saw this recipe and had some local grass fed beef in the freezer so decided to try it, very glad I did.
Very, very good flavor, the recipe was easy and straight forward.
I used my own version of Berbere I was taught how to make when I was in Ethiopia.
Served it with Basmati Rice seasoned with turmeric, cinnamon, fresh ginger, roasted pistachios and pomegranate seeds.
Garnished with green onion wisp.
I made injera (finding teff in my location was not easy) to go with it.
My dinner guest were impressed.
That sounds like such a lovely dinner with the seasoned basmati rice and injera. Thanks for your lovely feedback, Gregg!
This is really, REALLY GOOD!! So easy too! And now one of our favorite dishes (along with Doro Wat, of coarse! Try that too guys!) I normally use a thick Rump Steak though and slice it up, with lots of fresh fine sliced ginger in there too with the onions...
Also, this is absolutely fantastic in a really good quality garlic and coriander naan warmed and used, kind of like a wrap, with lots of Fresh Salad!!
It's now my fifteen year old daughters' favorite ever!! 🙂
I'm so glad to hear you enjoyed it Eddie! And I'm thrilled to hear your daughter loves it too!
My family and I love this so much! I'd never had African food before and decided to experiment with your recipe- it is now on constant rotation in our home. One of the best recipes I've ever tried. Thank you!
So glad you and your family loved this beef recipe, Krista!
I have never made or prepared Ethiopian food but I came across this recipe and it looks DELICIOUS! I am curious thought, what do you serve it with? What would be a good "side"? I see that this is low carb but if I was serving to others that are not, would thins best be served with rice? Noodles? Something else? I am excited to try it!
Hi Tootsie, beef tibs goes very well with rice. I hope you enjoy it!
Hi Tayo, thank you for sharing this recipe, looks delicious and will be making it as part of our around-the-world recipes adventure! One question, what cut(s) of beef would you recommend? Thank you!
Hi Mark, I use stew beef(chuck) for this recipe but you can use any cut you like.
Thank you Tayo for your response and the recipe. Made it last night with lazy, pre-cut "stir-fry beef", so I'm not for sure what cut it was. Nevertheless, it was delicious! I followed the recipe verbatim except leaving out the cilantro, everyone loved it! Spice level was about a 4 out of 10. Our stop in Ethiopia was a smash!
Yay, I'm so glad this was a hit for you, Mark! Thanks for the lovely feedback!
This recipe is AWESOME! It’s the most similar to the Beef Tibs I’ve eaten at Ethiopian restaurants. The other recipes out there on the web that I’ve tried don’t even come close to this one. Thank you very much for making it possible for me to have this dish at home!
You're very welcome, Riley!
i grew up cooking, my family is italian - i’ve cooked some really great things in my life. i have to say this is hands down one of the top 3 meals i’ve ever cooked in my life, THANK YOU for sharing this recipe!!!
Thank you so much for your lovely feedback. It made my day!
two questions;
1. is the 1/2tsp salt kosher salt, or table salt?
2. would simmering the spices for the niter kibbeh in already-clarified ghee work, or does it really need to go in while the solids are still present?
Regular salt will work. Also, it is better to simmer the spices with the solids as it cooks for a longer time, which really draws out the flavors.
The flavors in this recipe are PHENOMENAL! I've tried several other recipes for Beef Tibs because it's one of my favorites at Ethiopian restaurants and they've just never hit the spot. This is the only recipe that comes close (and actually exceeds!) what I've had at restaurants. Thank you so much for the recipe!
You are so welcome, Riley!
this is so delicious. it's the only recipe I've found that satisfied my craving for spicy ethopian food.
I'm so glad you enjoyed it, Kelly!