Ethiopian Suugo Suqaar

Ingredients

In this Ethiopian adaptation of Suugo Suqaar, we incorporate the distinct flavors of Ethiopian cuisine. The original Somali dish is typically milder in spice, while the Ethiopian version embraces the fiery heat of berbere spice blend. Additionally, we use Ethiopian vegetables such as injera peppers and Ethiopian tomatoes to enhance the authentic flavors of the dish. We alse have the original recipe for Suugo suqaar, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 3 tomatoes, diced 3 tomatoes, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon berbere spice blend 1 tablespoon berbere spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon turmeric 1 teaspoon turmeric
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef, berbere spice blend, paprika, cumin, turmeric, minced garlic, 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. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they start to soften.
5. 5.
   Add the diced tomatoes to the skillet and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
6. 6.
   Return the cooked beef to the skillet and toss everything together until well combined.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness.
• Berbere spice blend — If you can't find berbere spice blend, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, coriander, cardamom, fenugreek, cinnamon, and cloves.

Tips & Tricks

• Adjust the spice level by adding more or less berbere spice blend according to your preference.
• Serve the Ethiopian Suugo Suqaar with injera, a traditional Ethiopian flatbread, for an authentic experience.
• If you prefer a milder version, you can reduce the amount of berbere spice blend or substitute it with a milder chili powder.

Serving advice

Serve the Ethiopian Suugo Suqaar hot with injera or steamed rice. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the stir-fried beef and vegetables on a platter, garnish with cilantro, and serve with injera on the side. The vibrant colors of the dish will make it visually appealing.