Somali Suqaar Beef Flatbread

Ingredients

• 1 lb beef sirloin, cut into 1/2-inch cubes
• 2 bell peppers, diced
• 3 tbsp neutral oil, divided
• 1 large onion, diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1/2 tsp ground cardamom
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 ripe tomatoes, diced
• 4 pieces warm flatbread
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Cut the beef into even 1/2-inch cubes. Suqaar means cut small, and uniform cubes are what let everything cook through in the same couple of minutes.
2. Pat the cubes completely dry and toss them with the cumin, cardamom, coriander, and 1 teaspoon salt.
3. Heat 2 tablespoons of the oil in a wide skillet over the highest heat until it is almost smoking.
4. Add half the beef in a single layer and leave it undisturbed for 90 seconds, until deeply browned, then toss and cook 60 seconds more. Lift it out and repeat with the second batch.
5. Cooking in batches is essential. Crowded beef releases water, the pan cools, and it stews grey instead of searing.
6. Add the remaining oil, the onion, and the peppers and cook over high heat for 4 minutes, until softened with charred edges, then add the garlic and ginger for 30 seconds.
7. Add the tomatoes and cook for 3 minutes, then return the beef with any resting juices and toss for 1 minute to bring everything together.
8. Squeeze the lemon over off the heat, scatter with cilantro, and serve rolled in warm flatbread with lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.