Awaze Tibs (Extra-Spicy Stir-Fried Beef) Recipe 

Awaze Tibs is a popular alternative to another popular Ethiopian Dish – Tibs. This beef stir-fry is delicious, spicy, and flavorful, and works great for any meal or occasion. Here is a simple recipe to follow to make your own Awaze Tibs. Enjoy!

Ingredients Required to Make Awaze Tibs

  • 2 pounds chuck roast cut beef (or any lean beef), cut into 1- to 2-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, diced
  • 3 tablespoons oil
  • 2 medium jalapeños, deseeded and thinly sliced
  • 1 red beefsteak tomato (or 2 Roma tomatoes), with their seeds, thinly sliced
  • 1 cup awaze (Ethiopian spice paste)
  • Salt and pepper, to taste
  • 1 sprig fresh rosemary (optional)

How to Make Awaze Tibs (Step-by-Step Tutorial)

  1. In a large skillet over medium-high heat, cook the beef cubes on all sides until they start to brown, approximately 4–5 minutes.
  2. Add the thinly sliced onions, diced garlic, and oil to the skillet. Let it cook, stirring constantly, until all the meat is fully browned, which should take about 8–10 minutes.
  3. Mix in the thinly sliced jalapeños and tomatoes. Stir and let them cook for 2 minutes, just enough to soften the jalapeños and tomatoes.
  4. Add the awaze (Ethiopian spice paste), salt, and pepper to taste. If using, add the fresh rosemary. Stir the mixture to ensure even coating.
  5. Cover the skillet, reduce the heat to low, and let it simmer, stirring occasionally, for about 10 minutes. This allows the flavors to combine and everything to warm through.
  6. Remove the skillet from the heat and serve the beef tibs hot. This dish pairs well with injera, rice, or your favorite whole grain bread.

Note

To make derek tibs (dry beef stir-fry), omit the awaze and the tomato. Use 3 jalapeños instead. Follow the instructions in paragraph 1, then add the jalapeños, salt, and pepper to taste, and rosemary (if using). Mix well, turn down the heat, cover, and let it simmer, stirring occasionally, until the beef is cooked through and the gravy is reduced and thick, which should take 5–10 minutes. Remove from the heat and serve hot with injera, rice, or your favorite whole grain bread.

Equipment Recommendations to Make Awaze Tibs

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Awaze Tibs Recipe

Awaze Tibs (Extra-Spicy Stir-Fried Beef) Recipe

5 from 1 vote
Recipe by Sara Seife Course: Lunch, DinnerCuisine: EthiopianDifficulty: Medium
Servings

5

servings

Awaze Tibs is a popular alternative to another popular Ethiopian Dish – Tibs. This beef stir-fry is delicious, spicy, and flavorful, and works great for any meal or occasion. Here is a simple recipe to follow to make your own Awaze Tibs. Enjoy!

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Ingredients

  • 2 pounds chuck roast cut beef (or any lean beef), cut into 1-inch cubes

  • 1 medium yellow onion, thinly sliced

  • 3 cloves garlic, diced

  • 3 tablespoons oil

  • 2 medium jalapeños, deseeded and thinly sliced

  • 1 red beefsteak tomato (or 2 Roma tomatoes), with their seeds, thinly sliced

  • 1 cup awaze (Ethiopian spice paste)

  • Salt and pepper, to taste

  • 1 sprig fresh rosemary (optional)

Directions

  • In a large skillet over medium-high heat, cook the beef cubes on all sides until they start to brown, approximately 4–5 minutes.
  • Add the thinly sliced onions, diced garlic, and oil to the skillet. Let it cook, stirring constantly, until all the meat is fully browned, which should take about 8–10 minutes.
  • Mix in the thinly sliced jalapeños and tomatoes. Stir and let them cook for 2 minutes, just enough to soften the jalapeños and tomatoes.
  • Add the awaze (Ethiopian spice paste), salt, and pepper to taste. If using, add the fresh rosemary. Stir the mixture to ensure even coating.
  • Cover the skillet, reduce the heat to low, and let it simmer, stirring occasionally, for about 10 minutes. This allows the flavors to combine and everything to warm through.
  • Remove the skillet from the heat and serve the beef tibs hot. This dish pairs well with injera, rice, or your favorite whole grain bread.

Notes

  • To make derek tibs (dry beef stir-fry), omit the awaze and the tomato. Use 3 jalapeños instead. Follow the instructions in paragraph 1, then add the jalapeños, salt, and pepper to taste, and rosemary (if using). Mix well, turn down the heat, cover, and let it simmer, stirring occasionally, until the beef is cooked through and the gravy is reduced and thick, which should take 5–10 minutes. Remove from the heat and serve hot with injera, rice, or your favorite whole grain bread.

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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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