Ethiopian · easy
Ethiopian Tibs
Sauteed cubes of beef with onions, peppers, and rosemary. A quick Ethiopian stir-fry bursting with flavor.
- 30 min
- Total
- 4
- Serves
- $18.00
- Est. cost
- 360
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteSkip the jalapeno for kids. Cut beef into smaller bites.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Beef Sirloin1 1/2 lbs
- Red Onion1 large
- Jalapeno Pepper2
- Roma Tomato2
- Fresh Rosemary2 sprigs
- Garlic3 cloves
- Vegetable Oil2 tbsp
- Salt1 tsp
Method
- 01
Cut beef into 1-inch cubes and season with salt and black pepper.
- 02
Heat oil in a large skillet over high heat. Sear beef in batches until browned, about 3 minutes per batch. Remove and set aside.
- 03
In the same skillet, sautee onion, jalapeno, and tomato for 3 minutes.
- 04
Return beef to the skillet, add rosemary and garlic, toss for 1 minute.
- 05
Serve immediately over injera or with rice.
- 360
- Calories
- 32g
- Protein
- 8g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
