Somali Beef Stir-Fry

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Suqaar is a beloved Somali weeknight stir-fry of small beef cubes tossed with bell peppers, tomatoes, and a warm blend of cumin, coriander, and cardamom. It's quick, aromatic, and traditionally served over fragrant basmati rice or alongside flatbread. The dish is beloved for transforming humble pantry spices into a deeply savory, lightly spiced main course.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 5 gSugar
• 42 gProtein
• 520 mgSodium
• 780 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 58 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the beef

• 1.5 lb (680 g) beef sirloin or chuck, trimmed and cut into 1/2-inch cubes
• 1/2 tsp kosher salt
• 1 tbsp neutral oil, plus 1 tbsp for cooking

For the spice blend

• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp ground cardamom
• 1/2 tsp ground turmeric
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne or red chili flakes

For the stir-fry

• 1 large yellow onion, finely diced
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 green bell pepper, cut into 1/2-inch pieces
• 2 ripe Roma tomatoes, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 serrano or small green chili, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice

Directions

1. Pat the beef cubes very dry with paper towels, then toss in a bowl with the salt, 1 tablespoon oil, and half of the spice blend. Let stand 10 minutes while you prep the vegetables.
2. Heat the remaining 1 tablespoon oil in a large cast-iron skillet or wok over medium-high heat until just smoking. Add the beef in a single layer and sear undisturbed for 2 minutes, then stir-fry until deeply browned on all sides, about 3 to 4 minutes more. Transfer to a plate.
3. Reduce the heat to medium. Add the onion to the same pan and cook, stirring, until softened and lightly golden, about 3 minutes.
4. Add the garlic, ginger, and sliced chili; stir constantly for 45 seconds until very fragrant.
5. Add the red and green bell peppers and diced tomatoes; stir-fry 3 to 4 minutes until the peppers are just tender but still crisp.
6. Return the beef to the pan along with any juices, sprinkle in the remaining spice blend, and toss to coat. Cook 2 minutes to heat through and let the spices bloom.
7. Stir in the chopped cilantro and fresh lemon juice, taste, and adjust salt. Serve immediately over steamed basmati rice or with warm flatbread.

Cook’s Notes

• For the most traditional suqaar, use leftover roasted or grilled beef and reduce the initial sear time to just warm the cubes through.
• Adjust the serrano chili and cayenne to your heat preference; Somali suqaar is usually gently spiced rather than fiery.
• Keep the beef pieces small and uniform so they cook quickly and stay tender; overcooking turns the meat chewy.
• A pinch of ground cinnamon or cloves added with the spice blend gives a warmer, more fragrant Somali profile.
• Leftover suqaar keeps 3 days refrigerated and reheats beautifully in a hot skillet with a splash of water.

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