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Somali beef suqaar with tender spiced beef, colorful peppers, onion, tomatoes, and fragrant rice.

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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Somali
Calories: 570
Ingredients Equipment Method Nutrition Notes

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

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.