Burundian-style Kuurdak

Ingredients

In this adaptation of Kuurdak to Burundian cuisine, we incorporate Burundian spices and flavors to create a dish that reflects the culinary traditions of Burundi. While the original Kyrgyz Kuurdak uses traditional Central Asian spices, we replace them with Burundian spices to infuse the dish with a unique flavor profile. Additionally, we incorporate local Burundian vegetables to enhance the dish's authenticity and adapt it to the local cuisine. We alse have the original recipe for Kuurdak, so you can check it out.

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the beef, minced garlic, grated ginger, paprika, cayenne pepper, ground coriander, ground cumin, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the marinated beef to the skillet and stir-fry until browned and cooked through, about 5-7 minutes.
4. 4.
   Remove the beef from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced onion and bell pepper. Stir-fry for 2-3 minutes until slightly softened.
6. 6.
   Add the diced tomatoes to the skillet and cook for an additional 2 minutes.
7. 7.
   Return the cooked beef to the skillet and stir-fry for another 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Burundian-style Kuurdak hot with rice or flatbread.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Slice the beef against the grain to ensure tenderness.
• Burundian spices — If you can't find specific Burundian spices, you can use a combination of paprika, cayenne pepper, coriander, and cumin to replicate the flavors.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the finished dish.
• Adjust the spiciness of the dish by increasing or decreasing the amount of cayenne pepper.
• Feel free to add other vegetables such as carrots or zucchini for added texture and flavor.
• If you prefer a saucier dish, you can add a splash of beef broth or tomato sauce while stir-frying the beef and vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Burundian-style Kuurdak hot with a side of steamed rice or flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, arrange the stir-fried beef and vegetables on a platter and sprinkle with chopped cilantro. Serve the rice or flatbread in a separate bowl or on the side.