Spicy Nigerian beef is also known as suya, a spicy shish kebab which is a popular food item in West Africa. It is traditionally prepared by the Hausa people of northern Nigeria. Instead of cooking the beef as skewers, this recipe simply pan-fries the steak in strips.
Ingredients
For the beef
- 1.5 lbs. beef sirloin steak
- 1 teaspoon olive oil extra-virgin
Making the spice blend
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coarse granulated garlic powder
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chilli powder
- 1/8 teaspoon cayenne pepper
- 1 cube organic chicken bouillon omit for Whole30
- 1/4 cup cashews roasted
Vegetables
- 2 plum tomatoes
- 1 medium yellow onion
- 1 small jalapeño omit if you don’t want it tongue-tingling
- 2 teaspoons extra-virgin olive oil
- Garnish: a handful fresh cilantro
- 1 lime
Additional potatoes of of choice
- 2 medium sweet potatoes or 4 medium white potatoes, cooked to your preference
Instructions
- Prep the meat and spice blend. Cut steak into 1/4-inch strips and place them in a medium mixing bowl. Combine the spice blend ingredients in the food processor bowl and pulse until it resembles a coarse powder; you want chopped nuts, not paste. Sprinkle the spice blend over the meat and toss to coat, pressing the nuts into the meat. Set aside.
- Cook the veggies. Heat the oil in a large, nonstick skillet over medium-high, 2 minutes. While it heats, cut the tomatoes into wedges; slice the onion and the jalapeño.(Remove the seeds if you want it less hot.) Add the veggies to the hot oil and stir-fry for 1–2 minutes until crisp tender. Transfer the veggies to a plate.
- Cook the meat. Return the skillet to medium-high heat, add the oil, and let it heat for 1 minute. Add the steak in a single layer and cook undisturbed for 2 minutes, then flip it and cook it for an additional 2–3 minutes. Now’s a good time to cut the lime into wedges. Add the veggies to the pan, toss to combine, and turn off the heat.
- To serve, pile the meat and veggies on the potatoes, then top with cilantro and a squeeze of lime juice.
Nutrition
Calories: 627kcal | Carbohydrates: 32g | Protein: 33g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 539mg | Potassium: 1057mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16654IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 5mg
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