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Somali-Style Beef and Vegetables (Suqaar)

Somali-Style Beef and Vegetables (Suqaar)

By Rose HattabaughMarch 8, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Suqaar is a simple, homey Somali dish of meat and vegetables cooked together in the same pan. Lamb typically is the meat of choice, but in our take we opt for beef. And instead of bell pepper, a common ingredient in suqaar, we add kale, a vegetable not often used in the dish; we like the way the leaves wilt and pull together the other elements while also adding substance and savoriness. A mix of bold, fragrant spices is added in two stages for layered flavor—it seasons the beef before it’s seared and also is added to the vegetables as they cook. Serve this with rice or a baguette, with lime wedges alongside.

Tip

Don’t worry if the beef isn’t fully cooked after searing. It will see heat for a few more minutes and finish cooking when the slices are returned to the pan with the vegetables.

Ingredients
  • 1

    tablespoon ground cumin

  • 2

    teaspoons ground turmeric

  • 1

    teaspoon ground coriander

  • ½

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 1

    pound beef sirloin tips or flank steak, cut with the grain into sections about 4 inches wide, then sliced against the grain about ¼ inch thick

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 3

    plum tomatoes, cored and chopped

  • 2

    medium carrots, peeled and sliced about ¼ thick

  • 1

    bunch lacinato kale, stemmed and chopped

  • ½

    cup lightly packed fresh cilantro

Step 1

In a medium bowl, stir together the cumin, turmeric, coriander, cinnamon and ½ teaspoon each salt and pepper. Measure 1 tablespoon into a small bowl and set aside. To the remaining spice mix, add the beef and toss to combine.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the beef in an even layer and cook without stirring until browned on the bottom, about 1 minute. Stir, redistribute in an even layer and cook until no longer pink, about 1 minute, then transfer to a large plate.

Step 3

Set the skillet over medium and add the onion and tomatoes. Cook, scraping up any browned bits and stirring occasionally, until the onion begins to soften, about 5 minutes. Stir in the reserved spice mix, followed by the carrots and ¼ cup water. Bring to a simmer, then cover and cook, stirring occasionally, until the carrots are tender-crisp, about 5 minutes.

Step 4

Pile on the kale, then cover and cook until the leaves begin to wilt, about 1 minute. Uncover and cook, turning the mixture with tongs, until the kale is tender, about another 1 minute. Add the beef and any accumulated juices, then cook, stirring, until the beef is heated through, 1 to 2 minutes. Off heat, taste and season with salt and pepper, then stir in the cilantro.