This spicy beef salad starter is as healthy as it is delicious. Packed with protein and delivering a punchy flavour, it takes a little planning thanks to its tasty marinade, but it’s simple to cook and serve.

  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • British

    Margaret Andrew’s Spicy Beef Salad

    Recipe Information

    Ingredients
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    500g Aberdeen Angus Scotch Rump Steak

    200ml Natural Yogurt

    1 large Onion

    2 Cloves Garlic

    100g Scottish Butter

    1 heaped tsp Ginger

    1 heaped tsp Chilli powder

    1 heaped tsp Turmeric

    1 level tsp Cumin

    2 level tsp Curry powder

    2 Little Gem Lettuce

    1 Red Pepper

    1 Yellow Pepper

    4 Celery Sticks

    ½ Cucumber

    Sea Salt and Black Pepper

    Method

    Cut the steak into strips, discarding any fat.

    Put the strips into a bowl and cover with the yogurt, season with a little salt and black pepper and mix well.

    Allow to marinate for 2 hours.

    Peel the onion and garlic and slice them thinly.

    Heat the butter in a heavy-based frying pan until melted, then gently fry the onions and garlic until soft but not brown.

    Add the spices and cook for a few minutes longer.

    Add the beef and yogurt mix, turn up the heat and stir until bubbling.

    Turn down the heat, cover with a lid and simmer for 20 minutes.

    Meanwhile, make the salad with the lettuce, peppers, celery and cucumber.

    Divide between 4 plates and spoon over the hot beef and serve.

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