Somali Beef Suqaar (Spiced Beef and Vegetables)

Suqaar is a popular Somali skillet dish of tender beef and colorful vegetables seasoned with warm spices and served with rice.

The key is a hot pan and small beef pieces: they brown quickly while the peppers and tomatoes soften into a glossy, aromatic sauce.

Cook the beef in batches if needed. Crowding the pan makes it steam instead of browning.

Serving Suggestions

Serve over rice with lime wedges, a fresh tomato salad, or flatbread for scooping up the pan juices.

Recipe Notes

Sirloin, tenderloin, or a well-trimmed beef steak works best. Slice against the grain and reheat leftovers gently.

Somali Beef Suqaar

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Tender spiced beef sautéed with peppers, onion, tomatoes, garlic, and ginger, served with rice.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Somali

Calories: 570

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Beef and aromatics

• 1 1/2 lb beef sirloin cut into 1/2-inch cubes
• 2 tbsp neutral oil
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 medium tomatoes diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated

Spices and serving

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/2 cup beef stock
• 3 cups cooked white rice for serving
• 1 lime cut into wedges

Equipment

• Large skillet
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring spoons

Method

 

Brown the beef:

1. Pat the beef dry and season lightly with salt. Heat 1 tablespoon of oil in a large skillet over high heat.
2. Brown the beef in a single layer for 2 to 3 minutes per side. Transfer it to a plate.

Finish the suqaar:

1. Add the remaining oil, onion, and peppers to the skillet. Cook for 4 minutes, until the vegetables begin to soften.
2. Add the tomatoes, garlic, ginger, cumin, coriander, turmeric, and cardamom. Cook for 3 minutes, stirring often.
3. Return the beef to the skillet, add the stock, and simmer for 4 to 5 minutes, until the sauce is glossy and the beef is tender.
4. Serve over rice with lime wedges.

Nutrition

Calories: 570kcalCarbohydrates: 56gProtein: 39gFat: 22gSaturated Fat: 6gCholesterol: 95mgSodium: 620mgFiber: 5gSugar: 7g

Notes

• A short high-heat cook keeps the beef tender; do not simmer it for a long time.
• Use a mild green chile with the peppers if you like extra heat.