Corn Free Suya

Total time1 hr 40 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the beef

1 ½ lb beef sirloin or flank steak, sliced against the grain into ¼-inch-thick strips
First Street Ice Glazed Boneless Skinless Chicken Thighs 64 oz SE Grocers Boneless Skinless Chicken Thighs 40 Ounces
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
2 tbsp neutral oil (such as vegetable oil or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the yaji spice blend

½ cup roasted peanuts, finely ground (or 3 tbsp peanut flour)
1 tbsp ground ginger
1 tbsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp ground coriander
½ tsp ground cumin
1 tsp salt

For serving

1 medium red onion, thinly sliced
2 medium tomatoes, sliced
Omit this
This ingredient likely doesn’t work for the diet.
1–2 fresh green chilies (such as serrano or jalapeño), thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a small bowl, combine the ground peanuts, ground ginger, paprika, cayenne, onion powder, garlic powder, ground coriander, ground cumin, and salt. Stir until evenly mixed.
2
Place the beef strips in a large bowl. Add the oil and two-thirds of the yaji spice blend, reserving the remaining third for basting. Toss until every strip is thoroughly coated, then cover and refrigerate for at least 1 hour.

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