Soya Grilled Beef

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Soya is a beloved Cameroonian street food featuring thin slices of beef coated in a fiery groundnut spice blend and charred over an open flame. Smoky, spicy, and deeply savory, it is typically served with raw onion rings and a squeeze of lime. Perfect for weeknight grilling or a backyard braai.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 3 gSugar
• 42 gProtein
• 720 mgSodium
• 780 mgPotassium
• 65 mgCalcium
• 5.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef and marinade

• 1 kg beef sirloin, sliced 3 mm thin against the grain
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 large onion, finely grated
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 Maggi bouillon cube, crushed
• 1 tsp freshly ground black pepper

For the groundnut spice rub

• 1 cup roasted unsalted peanuts, finely ground
• 2 tbsp cayenne pepper
• 1 tbsp sweet paprika
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 tsp onion powder
• 1 tsp fine sea salt
• 1/2 tsp white pepper

For serving

• 1 red onion, sliced into thin rings
• 1 lime, cut into wedges
• 1 ripe tomato, sliced
• 1 small cucumber, sliced

Directions

1. In a large bowl, whisk together the oil, soy sauce, grated onion, garlic, ginger, crushed bouillon, and black pepper. Add the thinly sliced beef and toss until every piece is coated. Cover and refrigerate for 20 minutes.
2. Meanwhile, combine the ground peanuts, cayenne, paprika, garlic powder, ginger, onion powder, salt, and white pepper in a shallow bowl. Stir well to create an even spice blend.
3. Remove the beef from the fridge and thread the slices accordion-style onto pre-soaked wooden or metal skewers, weaving them loosely so heat reaches all sides.
4. Press each skewered beef firmly into the groundnut spice rub, coating both sides generously. Set aside on a tray while you preheat the grill.
5. Preheat a charcoal or gas grill to medium-high heat (about 200°C). Lightly oil the grates to prevent sticking.
6. Place the skewers on the hot grill and cook for 4-5 minutes per side, turning once, until the edges char slightly and the beef is cooked through but still tender.
7. Transfer the grilled soya to a platter and let it rest for 2 minutes. Arrange the onion rings, tomato, and cucumber alongside, with lime wedges for squeezing over the top.
8. Serve hot directly from the skewers, or slide the meat off onto a plate with the fresh vegetables and extra spice rub on the side.

Cook’s Notes

• Slice the beef partially frozen for the cleanest, paper-thin cuts that cook quickly on the grill.
• For authentic flavor, use raw unroasted peanuts toasted yourself in a dry pan until golden, then ground while still warm.
• If cayenne is too intense, swap half of it for smoked paprika to keep the warmth without overwhelming heat.
• Serve with fried ripe plantains or steamed white rice to round out a true Cameroonian meal.
• Do not marinate longer than 30 minutes or the onion and ginger will start to break down the meat too much.
• Leftover spice rub keeps in an airtight jar for up to 2 months and is excellent on grilled chicken or fish.

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