Beef Suqaar & Brown Rice Suhoor Bowl
Breakfast · Somali · Ready in 20 min · Serves 2
Somali-style beef strips seared with pepper and onion, folded through brown rice with lime and coriander. A 643-calorie suhoor that is on the table in twenty minutes.
Per serving
- Calories
- 643
- Protein
- 39 g
- Carbs
- 61 g
- Fat
- 27 g
- Fibre
- 7 g
Vitamins and minerals, % of a day’s needs
- Iron37%
- Vitamin D1%
- B12138%
- Zinc91%
- Magnesium35%
- Omega-313%
- Calcium8%
- Potassium19%
- Vitamin C114%
- Riboflavin23%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Beef
- 420 g Brown rice (cooked)
- 150 g Bell pepper
- 100 g Red onion
- 25 ml Olive oil
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 20 ml Lime juice
- 15 g Fresh cilantro
- 1 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Cut the 300g of beef into strips about the width of your little finger. The thinner they are, the faster they cook. Slice the 150g of bell pepper and the 100g of red onion the same width, and roughly chop the 15g of fresh cilantro.
- 2
Heat 25ml of olive oil in a wide pan over high heat and sear the beef strips for 6 minutes, stirring only every minute or so, until they are browned at the edges and no longer pink in the middle.
- 3
Drop the heat to medium, add the sliced pepper and onion with 2 teaspoons of ground cumin and 1 teaspoon of ground coriander, and cook for 4 minutes until the onion is soft and the spices smell toasted.
- 4
Add the 420g of cooked brown rice and stir over medium heat for 2 minutes, until it is steaming right through and coated in the pan juices.
- 5
Off the heat, stir through 20ml of lime juice, 1 teaspoon of salt and a half teaspoon of black pepper. Divide between 2 bowls and scatter with the chopped cilantro.
