Beef Suya

Thin strips of grilled beef coated in a smoky, spicy peanut crust. The meat stays tender under a crispy, fiery layer that awakens the senses.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 709
• Protein: 42 g
• Carbs: 32 g
• Fat: 41 g

Ingredients

• 600 g Beef sirloin ( thinly sliced into strips )
• 100 g Peanut ( roasted and blended into powder )
• 1 tbsp Ginger powder
• 1 tbsp Paprika powder
• 1 tsp Hot pepper en poudre
• 2 piece Garlic ( very finely minced )
• 50 ml Peanut oil
• 1 piece Red onion ( sliced into rings for serving )
• 2 piece Round tomato ( cut into wedges for serving )
• 1 pinch Gray sea salt
• 100 g Kuli-kuli (dried peanut cake) ( crushed )
• 1 tbsp Beef bouillon powder

Instructions

1. Cutting the meat

   Slice the sirloin into very thin strips, about 3mm thick. It is essential to cut across the grain so the meat detaches effortlessly.

2. Preparing the Yaji

   Blend the peanuts and kuli-kuli until you get a fine powder without releasing their oil. Stir in the ginger, paprika, chili, bouillon powder, and minced garlic. The mixture should be dry and sandy.

3. Coating and skewering

   Dip each beef strip in peanut oil then press them firmly into the spice mix. Thread the meat onto skewers in an accordion style. The crust should saturate the surface of the meat.

4. High-heat cooking

   Sear the skewers on a very hot grill. The fat should sizzle and the crust should brown without burning. Remove as soon as the meat is soft to the touch, a sign it is juicy inside.

Chef's tips

• Place the meat in the freezer for 30 minutes before slicing to ensure clean, even cuts.
• If using wooden skewers, soak them in water for an hour to prevent them from burning on the grill.
• Let the skewers rest for 2 minutes after cooking so the juices redistribute within the fibers.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat briefly in a pan to maintain the crust's crunch.