Ethiopian Beef Sauté with Berbere and Peppers

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A classic Ethiopian fast-cooked beef dish featuring tender cubes of beef sautéed with onions, sweet peppers, garlic, and the signature warm-spice blend berbere. Served sizzling hot with injera or rice, it delivers the smoky, fragrant heat that defines Ethiopian home cooking.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 5 gSugar
• 36 gProtein
• 470 mgSodium
• 720 mgPotassium
• 60 mgCalcium
• 5 mgIron
• 78 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the beef

• 1.5 lbs beef sirloin or tenderloin, trimmed and cut into 3/4-inch cubes
• 1 tsp berbere spice blend
• 1/2 tsp kosher salt
• 2 tbsp niter kibbeh (Ethiopian spiced butter), divided

For the sauté

• 3 tbsp niter kibbeh (or substitute 3 tbsp butter plus a pinch each of cardamom and nutmeg)
• 1 large red onion, halved and thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 4 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 2 tbsp berbere spice blend
• 1/2 tsp ground cardamom
• 1/3 cup low-sodium beef broth
• 1 tbsp fresh rosemary leaves, chopped
• 1 tbsp fresh lemon juice
• Steamed injera or basmati rice, for serving

Directions

1. Toss the beef cubes with 1 tsp berbere and the kosher salt in a bowl; let stand at room temperature for 15 minutes while you prep the vegetables.
2. Heat 1 tablespoon of niter kibbeh in a large cast-iron or heavy skillet over medium-high heat until shimmering. Add the beef in a single layer and sear, turning occasionally, until well browned on all sides, about 3 to 4 minutes total. Transfer to a plate and set aside.
3. Reduce heat to medium and add the remaining 4 tablespoons of niter kibbeh to the same skillet. Add the sliced onion and cook, stirring frequently, until softened and lightly caramelized at the edges, about 4 to 5 minutes.
4. Stir in the minced garlic and grated ginger and cook for 45 seconds until fragrant, taking care not to brown the garlic.
5. Add the green and red bell pepper strips and cook for 3 to 4 minutes, stirring, until they are crisp-tender and still brightly colored.
6. Sprinkle in the 2 tablespoons of berbere and the ground cardamom and stir constantly for 30 seconds to toast the spices and bloom their flavor in the butter.
7. Return the seared beef and any collected juices to the skillet, pour in the beef broth, and bring the mixture to a gentle simmer. Cook for 2 to 3 minutes so the broth reduces slightly and coats the beef and vegetables.
8. Remove from heat and stir in the chopped rosemary and fresh lemon juice. Taste and adjust salt as needed.
9. Transfer to a warm platter and serve immediately with rolled injera or steamed basmati rice, with extra berbere on the side for heat lovers.

Cook’s Notes

• Choose a tender, quick-cooking cut like sirloin, tenderloin, or ribeye; tougher cuts will turn chewy in this fast sauté method.
• Niter kibbeh is clarified butter infused with onion, garlic, ginger, and warm spices; if unavailable, regular butter plus a pinch of cardamom and nutmeg is a close shortcut.
• Berbere heat levels vary widely between brands — start with less and add more at the end if you want extra spice without overcooking.
• Sear the beef in batches if your pan is small; overcrowding causes steaming instead of browning, and you lose the rich crust that defines tibs.
• Serve alongside lentils, collard greens, and a hard-boiled egg for an authentic Ethiopian platter, or stuff into injera rolls for a street-food-style wrap.

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