Low Iodine 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
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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)

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
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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