My dear suya spice, the king of my beating spice heart. I know you are not a novice to this blog so you know very well how much I love my suya spice, it’s really the ultimate blend for Nigerian cooking. So imagine my shock when I tried suya a joint on my last trip home and noticed they added curry powder to the mix, boy was I disappointed. I will like to hereby use this medium to appease to the gods of unnecessary innovations, you know the ones adding curry to suya, sugar to kulikuli etc. Mbok please leave the traditional recipes alone, innovation is great but not when it actually takes away goodness.
Sorry for my little rant, after all you are here for a recipe. Suya steak sauce, doesn’t it just sound delicious.
This recipe is delicious and versatile. Serve it with rice, bulgur or stir-fry with boiled pasta.
- 1kg Sirloin or flank steak (I am using flank) – Thinly sliced
- 1/3 cup soy sauce or salt to taste
- 1/3 cup water
- 2 Tbsp vinegar
- 1 Tbsp corn starch or flour
- 1 Tbsp suya spice
- 2 maggi cubes
- 1 tbspn Suya spice
- 1 tbspn corn starch or flour
- 4 Tbsp oil (coconut or vegetable)
- 3 multi-color bell peppers – thinly sliced
- 1 large white onion bulb – Thinly sliced
- Thumb size ginger – minced
- 2 garlic cloves – minced
- Combine all steak ingredients. Toss to combine. Set aside to marinate for 2 hours or overnight
- Combine 1 tbsp cornstarch, 1 tbsp suya spice and 2 cups of water. Mix thoroughly. Set aside.
- Place a skillet on high heat. Heat up oil. Add in marinated steak and sear on all sides until brown (3-4 mins). Remove meat pieces and set aside
Note if using smaller pan – do this in batches to prevent the steak from boiling instead of frying
- Add onions and vegetables into the hot pan (add more oil if needed). Stirfry for 2-3 minutes.
- Return the meat pieces to the pan. Add in suya sauce from step 2. Allow to simmer for another 2 minutes. Taste and adjust for seasoning.
Serve over rice or bulgur