Beef Suya with Bok Choi Salad

Suya is Nigerian street food at its finest. Skewers of spiced, nutty, smoky, charred beef, served with a Salad of your choosing, in this case with Bok Choi

Beef Suya with Bok Choi Salad


For the Beef

500g Sirloin Steak
3 Garlic Cloves, grated
5cm piece of fresh Ginger, grated
1 Tbsp Soya Sauce
4 Tbsp Sunflower Oil
2 Red Peppers
2 Green Peppers

For the Suya Spice Mix

80g Roasted Peanuts, finely chopped
1 Tbsp Paprika
1 Tbsp Mild Chilli Powder
1 Tbsp Garlic Salt
1 Tbsp Onion Powder
1 Tsp Ground Ginger
½ Tsp Ground Cinnamon
½ Tsp cracked Black Pepper
½ Tsp Sea Salt
¼ Tsp Ground Allspice

For the Bok Choi Salad

250g Bok Choi, shredded
1 Red Onion, finely sliced
6 Spring Onions, finely sliced
A large handful of Parsley, chopped
3 Tbsp Extra Virgin Olive Oil
Juice of 1 Lime
Sea Salt and freshly ground Black Pepper

To serve

Lime wedges


First, prepare the Suya Spice mix

Place all the ingredients together in a small bowl until evenly mixed

Cut the Steak into 2.5cm pieces and place in a bowl
Add the Garlic, Ginger, Soya Sauce, two-thirds of the Suya Spice and 2 Tbsp of the Oil
Mix together well, so that all the steak pieces are well coated

Halve, core and deseed both Peppers, then cut into 2.5cm pieces
Skewer the steak pieces onto 8 skewers alternating them with the red and green pepper
Leave to marinate for at least an hour, or in the fridge overnight

To make the Bok Choi Salad, put all the ingredients into a large bowl, seasoning with a little salt and pepper, and mix well

When you are ready to cook, brush the skewers lightly with the remaining 2 Tbsp oil
Place on a rack under a hot Grill and cook for 7-8 minutes, turning to ensure they cook evenly on all sides They should be lightly charred on all sides

Serve the beef Suya skewers on a platter with Lime wedges for squeezing over and the Bok Choi Salad alongside
Serve the remaining Spice mix in a little dish on the side for guests to sprinkle over the skewers if they want to add an extra kick of spice