Serves 4
20 min
Nigerian Wagyu Beef Suya
Recipe GLPR5183e14e618d15
A West African specialty featuring premium Wagyu beef strips grilled and coated with a vibrant blend of roasted peanuts, warm spices, and fresh aromatics. Sliced against the grain and served with crisp cabbage, tomatoes, and fresh cilantro for a harmonious balance of heat, richness, and brightness.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 steak Wagyu sirloin tip steak
¼ cup Grapeseed oil
1 cup Ground roasted peanuts
2 teaspoons Ground ginger
1 tablespoon Paprika
2 teaspoons Onion powder
2 teaspoons Kosher salt
1 teaspoon Garlic powder
¼ teaspoon Cayenne pepper
Crayfish powder (optional)
1 teaspoon Chile flakes
2 Large Roma tomatoes, diced
1 head Green cabbage, thinly sliced
1 cup Fresh cilantro leaves
Directions
Pat the Wagyu sirloin tip steak dry with paper towels. Using a sharp knife, cut the steak against the grain into strips about 1 1/2 inches wide.
In a small bowl, combine ground roasted peanuts, ground ginger, paprika, onion powder, kosher salt, garlic powder, cayenne pepper, crayfish powder if using, and chile flakes. Mix thoroughly until evenly combined.
Heat grapeseed oil in a large skillet or on a grill over medium-high heat until shimmering.
Working in batches to avoid overcrowding, carefully place beef strips in the hot oil. Sear for 2 to 3 minutes per side, until the internal temperature reaches 145°F for medium-rare.
Remove the seared beef strips from the pan and place on a clean plate. While still warm, lightly brush or coat the beef strips with a thin layer of the peanut spice mixture, pressing gently so it adheres.
Arrange the sliced green cabbage on a serving platter as the base. Top with the coated beef strips, then scatter the diced Roma tomatoes and fresh cilantro leaves over the top.
Serve immediately while the beef is warm, with any remaining peanut spice mixture on the side for extra seasoning.
