Entree: Somalia – Suqaar (Beef and vegetable stir-fry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef sirloin or stew beef, cut into 1/2-inch (1.3 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1 g) ground cardamom (optional)
- 1 large carrot, diced (about 6 oz (170 g))
- 1 medium potato, diced (about 6 oz (170 g))
- 1 large tomato, diced (about 5 oz (140 g))
- 1 jalapeño or green chili, seeded and chopped (to taste)
- 1/4 cup (60 ml) water or beef broth
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 1 lb (454 g) beef sirloin or stew beef, cut into 1/2-inch (1.3 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1 g) ground cardamom (optional)
- 1 large carrot, diced (about 6 oz / 170 g)
- 1 medium potato, diced (about 6 oz / 170 g)
- 1 large tomato, diced (about 5 oz / 140 g)
- 1 jalapeño or green chili, seeded and chopped (to taste)
- 1/4 cup (60 ml) water or beef broth
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the beef cubes in a single layer (work in batches if needed) and sear until browned on all sides, about 4–6 minutes. Remove browned beef and set aside.
2. In the same skillet, reduce heat to medium and add the chopped onion. Sauté 5–7 minutes until soft and translucent. Add the garlic and cook 30–60 seconds until fragrant.
3. Stir in the cumin, coriander, turmeric, black pepper, and cardamom; cook 30 seconds to bloom the spices. Add the diced carrot and potato and sauté 3–4 minutes to begin softening.
4. Return the seared beef to the pan along with the diced tomato and chopped chili. Pour in the 1/4 cup (60 ml) water or broth, stir to combine, and bring to a simmer.
5. Cover and cook over medium-low heat 10–12 minutes, or until the vegetables and beef are tender and sauce has reduced. Uncover and cook a few minutes more if needed to evaporate excess liquid.
6. Stir in the lemon juice and adjust salt to taste. Garnish with chopped cilantro and serve hot with steamed rice, flatbread, or anjera.