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Ethiopian Beef Tibs
with atakilt wat / gluten-free flatbread

Active: 60 Total: 60

We are so excited to add this colorful Ethiopian meal to our growing list of meals that use Berbere spice. The spice blend adds smoky, spicy flavor to the tender cubes of beef that are featured in this dinner.



Ethiopian Beef Tibs:
  • Onions, medium - 1/2 , diced
  • Ginger - 2 tsp , grated
  • Garlic - 4 cloves , chopped
  • Beef, sirloin - 1 lb , cubed (sub top round, flank, or skirt steak)
  • Butter - 3 Tbsp
  • Berbere spice - 1 Tbsp , more or less, depending on your spice preference
  • Lemon juice - 2 tsp
  • Flatbread, any gluten-free - for serving
  • Hot sauce - for serving
Ethiopian Potatoes and Carrots (Atakilt Wat):
  • Onions, medium - 1/2 , diced
  • Ginger - 1 tsp , grated
  • Garlic - 2 cloves , chopped
  • Jalapenos - 1 , finely chopped (seeds removed for less spice)
  • Salt - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Turmeric, ground - 1/2 tsp
  • Cinnamon, ground - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Baby carrots - 8 oz
  • Potatoes, Yukon gold or Russet - 1 lb , peeled and cubed
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 8 oz (sub finely sliced green cabbage)
  • Stock, any type - 1/2 cup


  1. Onions (both portions) / Ginger (both portions) / Garlic (both portions) / Jalapenos - Prep as directed. Combine onions, ginger, and garlic for beef in one container. Combine onions, ginger, garlic, and jalapenos for vegetables in another container. (Can be done up to 5 days ahead)

  2. Make spice blend for vegetables - Combine salt, cumin, turmeric, ground cinnamon, and black pepper. (Can be done up to 5 days ahead)

  3. Baby carrots - Place baby carrots in a microwave safe bowl and cover with a damp paper towel. Microwave on high until carrots are starting to soften, 3 to 4 minutes. (This will save a lot of time while the vegetables are cooking.) (Can be done 1 day ahead)

  4. Beef - Slice into cubes. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  5. Potatoes - Peel and cube potatoes.

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  1. Heat a Dutch oven or saute pan (use one with a lid) with oil over medium heat. Add onions, ginger, garlic (portions for vegetables), and jalapenos. Saute for 4 minutes to soften slightly.

  2. To aromatics, add vegetable spice blend and saute until fragrant, 2 to 3 minutes.

  3. Stir in carrots, potatoes, coleslaw mix, and stock. Reduce heat to low-medium. Cover and cook until potatoes and carrots are tender, 15 to 20 minutes. (Remove the lid and stir the vegetables occasionally. If the pan starts to look dry and / or the vegetables start to stick, add water ¼ cup at a time.)

  4. When vegetables are nearly finished cooking, heat a large skillet with butter over medium-high heat. Add beef in a single layer and sear on one side until deep golden brown. Add Berbere spice, onions, ginger, and garlic (portions for beef). Continue to cook beef, turning to cook on all sides, until beef is cooked to your liking, ~4 minutes total for medium-rare, ~8 minutes total for medium-well.

  5. Remove beef from heat and stir in lemon juice.

  6. Warm flatbread.

  7. Taste vegetables and season with some more salt, if needed.

  8. Serve beef and vegetables with flatbread and hot sauce. Enjoy!



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