Beef suqaar is a quick and versatile beef and vegetable dish that’s a cross between a stew and a stir-fry. “Suqaar” comes from an Arabic word, meaning “small ones.” Here, the small ones refer to the small pieces of meat—the butcher I went to cut the cubes to about 1.3 cm (½-inch), but you can cut them smaller (0.5 cm or ¼-inch). This version features a thick, spicy tomatoey gravy.
Jasmine Mangalaseril | InkstainedApron.com
4-6
Save RecipeIngredients
- 1 tablespoon olive oil
- 750 g beef, cut into 1.3 cm/½" cubes (see Notes)
- 1 medium (approx. 100 g) onion, sliced (1 cup)
- 5 cloves garlic, minced (5 teaspoons)
- 1 chicken stock cube
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon berbere OR paprika (see Notes)
- 2-3 tablespoons water
- 2 medium (approx. 125 g, total) peeled and thinly sliced carrots (1 cup)
- 1 medium (approx. 125 g) tomato, diced into small cubes (1 cup)
- ½ medium (approx 100 g) green bell pepper, sliced in lunettes (½ cup)
- Salt, to taste
- Baguette OR cooked rice
Method
- Heat the olive oil and add the beef, onion, garlic, carrots, stock cube, and spices. Stir well and sauté for few minutes (the meat doesn’t need to be fully cooked at this point).
- Add a little water, carrots, tomato, and bell peppers. Continue to sauté until the meat is fully cooked and the gravy is thick. Balance flavours to taste.
- Remove from heat and serve over rice, pasta or on a baguette.
Notes
A halal butcher at Kishki World Foods (see stockist information below) provided me with lean steak, but I think a cut with a bit of connective tissue (such as chuck) would be fine as well.
Berbere is a staple spice blend used in Ethiopian cooking. Each blend is different but can contain a mix of allspice, black pepper, cardamom, chilli, coriander, fenugreek, nutmeg, salt, and other spices. You can purchase it or blend your own.
Originally posted on Rye & Ginger.