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

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

Servings 4 servings

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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Equipment

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

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

Instructions

 

Brown the beef:

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

Finish the suqaar:

• Add the remaining oil, onion, and peppers to the skillet. Cook for 4 minutes, until the vegetables begin to soften.
• Add the tomatoes, garlic, ginger, cumin, coriander, turmeric, and cardamom. Cook for 3 minutes, stirring often.
• 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.
• Serve over rice with lime wedges.

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.

Nutrition

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

Calories: 570kcal

Course: Main Course

Cuisine: Somali

Keyword: Somali Beef, Spiced Beef, Suqaar