Somali Beef Suqaar
Tender spiced beef sautéed with peppers, onion, tomatoes, garlic, and ginger, served with rice.
Equipment
- Large skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoons
Ingredients
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