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Meat, Africa and overseas

Beef suqaar with rice

Beef suqaar with rice is a Somali dish of small diced beef sautéed with potatoes, carrots, and bell pepper, served over basmati rice. For 4 people, it takes 40 minutes, easy level, at €3.80 per serving. The key is cutting every ingredient into same sized cubes so they all cook together.

Tonight it's Somali style suqaar, small diced beef sautéed with warm spices, vegetables, and rice.

Beef suqaar with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Suqaar means meat cut into tiny cubes, seared hot with cumin and turmeric, then mixed with softened vegetables. The beef stays tender and browned rather than boiled, the potatoes and carrots bring softness, and the bell pepper keeps a bit of crunch. Lemon and cilantro at the end wake up all the spices without covering them.

This is a weeknight dish that breaks the routine without asking for any special technique, perfect if you want to step outside your usual recipes without spending the whole evening cooking. Kids tend to like it because the cubes are small and the beef is never dry. Mon Chou likes to serve it on a night when everyone comes home hungry, since the rice soaking up the juices makes all the difference.

The ingredients

4 people

Butcher

  • Beef for sautéing (rump steak) 600 g

Fruits and vegetables

  • Potatoes 400 g
  • Green bell pepper 1
  • Carrots 2
  • Onions 2
  • Garlic 3 cloves
  • Cilantro 10 sprigs
  • Lemon 1

Pantry

  • Basmati riceoften in the pantry 280 g
  • Ground cuminoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the beef, potatoes, carrots, and bell pepper into small, one centimeter cubes, and thinly slice the onions and garlic.

    Peel the potatoes just before cutting them so they don't turn brown.

  2. Cook the rice in a large pot of salted water, then drain it. 12 min

    Add a splash of lemon juice to the water to keep the grains nice and white.

  3. Sear the beef in hot oil over high heat with the cumin, turmeric, salt, and pepper, then set it aside. 6 min

    Sear it in two batches so the meat browns instead of boiling in its own juices.

  4. In the same skillet, cook the onions, garlic, potatoes, and carrots over medium heat with a small glass of water. 15 min

    Cover for 5 minutes to soften the potatoes, then finish uncovered.

  5. Add the bell pepper and beef, cook for 3 minutes, then sprinkle with cilantro and a squeeze of lemon before serving over the rice. 3 min

    Adding the lemon at the very end wakes up all the spices.

Our tips to get it right

  • Prep all your cubes before turning on the heat, the cooking moves fast and you won't have time to cut as you go.
  • Use a wide skillet rather than a saucepan, the beef needs room to brown instead of steaming in its own liquid.
  • Taste the rice before draining it, it should stay slightly firm since it will keep absorbing the suqaar juices when served.

The variations

  • Swap the beef for diced lamb, the flavor will be stronger and closer to traditional Somali cooking.
  • For a vegetarian version, replace the beef with cooked chickpeas added at the same time as the bell pepper.
  • To go faster with kids around, chop the vegetables the night before and keep them in a sealed container in the fridge.

What to serve it with

  • A fresh tomato salad
  • Plain yogurt on the side
  • Mint tea

Storage

Beef suqaar keeps for 2 to 3 days in the fridge in a sealed container, ideally with the rice and meat stored separately. It freezes well for up to 2 months, leaving the fresh lemon and cilantro to add after reheating. Reheat in a skillet with a splash of water so the beef doesn't dry out.

Questions about this dish

Can you use a different rice instead of basmati?

Yes, a regular long grain rice works well too. Avoid short grain rice, it gets too sticky and won't absorb the suqaar juices properly.

Do you need to marinate the beef before cooking it?

No, that's not necessary. The spices go in directly during cooking and are enough to flavor the beef in just a few minutes.

Can you make beef suqaar ahead for a dinner with friends?

Yes, you can cook the beef and vegetables ahead and gently reheat them. Cook the rice at the last moment so it stays fluffy.

How do you adapt this dish for young kids?

Cut the cubes even smaller and slightly reduce the cumin and turmeric. Since this recipe has no chili, it's naturally mild already.

How long does it take to make a beef suqaar with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef suqaar with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef suqaar with rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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