Name: Beef Suya
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 3 to 4 servings
Cuisine: african
Ingredients: 1 tablespoon plus 1 1/2 teaspoons cayenne pepper; 2 1/4 teaspoons peanut butter powder (see Cook's Note); 1 1/2 teaspoons paprika; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 3/4 teaspoon ground ginger; 1 teaspoon kosher salt; One 4-gram Maggi chicken flavor bouillon cube, crushed; Canola or vegetable oil, for the grill pan; 1 1/2 pounds boneless rib eye beef, thinly sliced into strips

Directions

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11m Easy 99%

CLASS

Make the spice blend. In a small bowl, combine all the spice blend ingredients until incorporated. Reserve 3 tablespoons for garnish.
Prepare the suya. Place the beef in a large bowl. Add the spice blend and mix well to coat the meat. Cover the bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour if time allows.
Place a grill pan over medium-high heat. Brush the grill pan with oil. Grill in batches, turning occasionally, until cooked through, 2 to 3 minutes. Sprinkle with the remaining 3 tablespoons spice blend.

Cook’s Note

You can also use 2 1/4 teaspoons roasted peanuts, ground into a fine powder. The spice blend can also be made in a food processor or with a mortar and pestle. If you don't have a grill pan, you can also use a cast-iron skillet or saute pan. If using an outdoor grill, skewer the beef on soaked 12-inch bamboo skewers. You can also use the suya spice blend on peeled and deveined jumbo shrimp or boneless chicken thighs, cut into 2-inch pieces.

Adapted from "Notes From A Young Black Chef" by Kwame Onwuachi. Copyright © 2019 by Kwame Onwuachi. Published by agreement with Vintage Books, an imprint of The Knopf Doubleday Group, a division of Penguin Random House LLC.  