High-quality beef cut into thin strips (like for fajitas) is the foundation of Tibs. It is crucial to use high heat and not overcrowd the pan so that the meat sears rather than steams. This achieves the correct texture.
Similar to Doro Wat and Kitfo, Niter Kibbeh provides the characteristic herbal and buttery flavour. Berbere ensures the spiciness and a beautiful colour.
In a large pan or wok, heat the Niter Kibbeh over medium-high to high heat (or use Ghee if you don't have Kibbeh).
Add the beef. Sear it in a single layer so it fries quickly and doesn't begin to stew. Sear for 3–5 minutes until the meat is browned on all sides. Remove the meat from the pan and set aside.
If needed, add a little more Niter Kibbeh to the pan. Add the onion and bell pepper (if using) and sauté until the onion softens and begins to caramelize (about 5 minutes).
Add garlic, ginger, and Berbere spice. Sauté for 1–2 minutes until the aroma develops (be careful not to burn the Berbere).
Return the seared meat to the pan with the vegetables and spices.
Stir quickly to coat the meat in the sauce. Season with salt and black pepper. Sauté for another 1 minute until the flavours are combined. The sauce should be minimal; the meat should be drier and seared.
Tibs is traditionally served immediately after preparation. Serve directly from the pan (or on a platter) with Injera flatbreads and sprinkled with fresh chilli. The Injera is used to scoop up the meat and vegetable pieces.