Beef Suya
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 185
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 25
- Cholesterol
- 71
- Sodium
- 282
- Total: 15 min
- Active: 15 min
Ingredients
Suya Spice Blend:
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
Beef Suya:
Canola or vegetable oil, for the grill pan
1 1/2 pounds boneless rib eye beef, thinly sliced into strips
Directions
- 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.