Ethiopian Dry Fried Beef (Derek Tibs)
ደረቅ ጥብስ Derek TibsSay it: DEH-rek TEEBS
Derek tibs is a popular Ethiopian stir-fried beef dish known for its bold, spicy flavors and tender yet crispy meat. Unlike saucy wats, this “dry” version is cooked until the juices evaporate, concentrating the spices and allowing the meat to brown beautifully. It is a staple in Ethiopian restaurants and homes, often enjoyed for lunch or dinner with injera to scoop up every flavorful bite. The combination of berbere, onions, garlic, and jalapeños creates an intensely savory and fiery taste that defines Ethiopian cuisine.
Ethiopian Dry Fried Beef (Derek Tibs)
ደረቅ ጥብስ, Derek Tibs
Pronounced DEH-rek TEEBS
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the beef cubes dry with paper towels and let them come to room temperature for 10 minutes.
Heat a large heavy skillet or wok over high heat until very hot. Add the niter kibbeh and swirl to coat the pan.
Add the beef in a single layer (work in batches if necessary) and sear undisturbed for 2–3 minutes until browned on one side. Stir and continue cooking until the meat is browned all over but still slightly pink inside, about 5–6 minutes total. Remove the beef to a plate.
Reduce heat to medium. In the same pan, add the sliced onions and cook, stirring frequently, until they soften and begin to turn golden, about 6–8 minutes. Add a splash of water if they start to stick.
Stir in the minced garlic, ginger, jalapeño slices, berbere, cumin, and salt. Cook for 1–2 minutes until the spices are fragrant.
Return the beef and any collected juices to the pan. Increase heat to high and stir-fry vigorously for 3–4 minutes until most of the liquid evaporates and the meat and onions start to crisp at the edges.
Remove from heat and stir in the chopped rosemary. Taste and adjust salt or berbere if desired.
Serve immediately while hot.
Regional variants
Some cooks add tomato or a splash of tej (honey wine) near the end for subtle sweetness. In some regions, lamb or goat may replace the beef.
Cook's notes
- Use a very hot pan to achieve the characteristic slight char on the meat and onions without overcooking.
- Niter kibbeh gives the most authentic flavor; clarified butter or ghee makes a good substitute.
- Adjust the amount of berbere and jalapeños to control the heat level to your preference.
Serve with
Fresh injera, awaze dipping sauce, and a side of collard greens (gomen).
Make ahead and storage
Best eaten fresh, but leftovers can be refrigerated up to 2 days and reheated in a hot skillet to restore crispness.
