Seed Oil Free Suya
Total time1 hr 40 min
Prep time25 min
Cook time15 min
4.9(11)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb beef sirloin or flank steak, sliced against the grain into ¼-inch-thick strips
- 2 tbsp neutral oil (such as vegetable or canola oil)
Chef's tipAvocado 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
- 1–2 fresh green chilies (such as serrano or jalapeño), thinly sliced (optional)
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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