30 min - serves two
Tools: Skillet, measuring cups, and spoons, sharp knife, food processor if you have one, and a good appetite!
The grocery list:
1 1/2lb beef sirloin cut into 1/4 inch slices
Chicken stock 1/4 C
Extra virgin olive oil ( note you can substitute coconut oil, or Ghee )
2 plum or sauce tomatoes
2 white or sweet potato
1 Jalapeno ( seasonal so a dried pepper will work as well )
1 bunch of Cilantro (or Parsley ) for garnish
Lime cut into 1/4s
While traditional Suya is prepared on skewers over an open grill, save that for the weekend and use this recipe for a great weekday meal. You can even prepare the night before and then cook when you arrive home.
Bake the potato while preparing the following.
Combine all the spices into a bowl. In a food processor or with a knife chop the nuts fine but not a paste. Cut the beef into 1/4 inch strips and coat with spices and press nuts into the strips. Set aside Heat 2 teaspoons of oil in large skillet ( we love cast iron ). Cut tomatoes into wedges, slice the desired amount of onion thinly, and dice the jalapeno or crush the dried pepper. Stir fry for 1-2 minutes until crisp and tender. Transfer to plate. With skillet on med., add another 2 teaspoons oil and 1/4 cup of chicken stock, add the steak one layer at a time and cook undisturbed for 2 minutes, flip and cook the other side for 2 minutes until reaching doneness to taste.
Plate the potato by cutting in half, layer veggies over potato, then meat strips, garnish with cilantro/parsley and squeeze two lime wedge. Enjoy!