Suqaar — Print Recipe — The Culinary Codex

Small cubes of beef sauteed with onions, peppers, and spices until tender and richly flavored. This quick, versatile dish is served over rice or scooped with flatbread for a satisfying everyday meal.

Ingredients

500g beef sirloin, cut into 1cm cubes
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp black pepper
1 green chili, sliced
3 tbsp vegetable oil
Salt to taste
Fresh cilantro for garnish
Juice of 1 lime

Instructions

1 Season the beef cubes with cumin, turmeric, salt, and black pepper. Toss to coat evenly and set aside for ten minutes.
2 Heat oil in a large frying pan over high heat until shimmering. Add the beef cubes in a single layer and sear for four minutes, turning occasionally until browned on all sides.
3 Add the diced onion and garlic, reduce heat to medium, and cook for three minutes until the onion begins to soften and turn translucent.
4 Add the bell peppers and green chili. Stir-fry for four minutes until the peppers are tender-crisp and the beef is cooked through but still juicy.
5 Squeeze lime juice over the dish, toss to combine, and garnish with fresh cilantro. Serve immediately over bariis or with laxoox.

Did You Know?

Suqaar is one of the most adaptable dishes in Djiboutian cuisine and can be made with beef, goat, camel, or chicken depending on availability and preference.