Somali Beef Suqaar with Peppers and Flatbread

Somali-style beef suqaar with tender sirloin, peppers, onion, tomato, and warm spices, quickly cooked in one skillet and served with flatbread.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb beef sirloin
• 1 medium yellow onion
• 2 bell peppers
• 1 medium tomato
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp vegetable oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 4 flatbreads

Cooking instructions

1. Trim the sirloin and cut it into 1-inch strips. Dice the onion, slice the bell peppers, and dice the tomato. (about 5 min)
2. Heat the oil in a large skillet over medium-high heat. Season the beef with the salt and pepper, then sear it in a single layer for 3 to 4 minutes, turning once, until browned. (about 4 min) — Medium-high heat
3. Add the onion and bell peppers. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. (about 6 min) — Medium-high heat
4. Stir in the tomato, cumin, and coriander. Reduce the heat to medium and cook for 5 to 7 minutes, stirring occasionally, until the tomato breaks down and the vegetables are tender. The beef should reach at least 145°F in the thickest pieces, then rest for 3 minutes. (about 7 min) — Medium heat
5. Warm the flatbreads in the skillet for 30 seconds per side, then serve them with the hot suqaar. (about 2 min) — Medium heat