Recipe

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.

Serves: 2 people   |   Prep time: 15 minutes   |   Cooking time: 20 minutes

Scottish   |   Starter

  

Ingredients

• 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

1. Cut the steak into strips, discarding any fat.
2. Put the strips into a bowl and cover with the yogurt, season with a little salt and black pepper and mix well.
3. Allow to marinate for 2 hours.
4. Peel the onion and garlic and slice them thinly.
5. Heat the butter in a heavy-based frying pan until melted, then gently fry the onions and garlic until soft but not brown.
6. Add the spices and cook for a few minutes longer.
7. Add the beef and yogurt mix, turn up the heat and stir until bubbling.
8. Turn down the heat, cover with a lid and simmer for 20 minutes.
9. Meanwhile, make the salad with the lettuce, peppers, celery and cucumber.
10. Divide between 4 plates and spoon over the hot beef and serve.