Name: Spicy beef salad
Yield: Serves 2-3
Cuisine: India
Ingredients: 1 tbsp soft dark brown sugar; 6 radishes, thinly sliced; 2 tbsp Thai sweet chilli sauce; 1 tbsp chopped coriander leaves; 1 tomato, deseeded and thinly sliced; 1 tbsp vegetable oil; 50 g pomegranate seeds (optional but lovely); 2 tbsp dark soy sauce; 370 g rump steaks; 1 cucumber, peeled, deseeded and thinly sliced; 1/2 red onion, thinly sliced; 1 sprig of mint, leaves shredded; 1 garlic clove, crushed; 2 tsp fish sauce; 1 red chilli, finely sliced; juice of 2 limes and finely grated zest of 1

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A dish which captures the vibrant, aromatic freshness of the East, this speaks for itself and needs no other accompaniment. A lovely light lunch, this will also serve two as a more substantial meal, or you could use a little more steak if you want to stretch it to serve four.

Ingredients

For the Salad

2 tbsp dark soy sauce
1 tbsp soft dark brown sugar
370

Asia
India
Lunch
Spicy

Method

Mix together the soy sauce and brown sugar and pour on to the steak. Leave to marinate for 30 minutes.

In the meantime, mix together all the ingredients for the dressing and set aside.

In a separate bowl, mix together all the vegetables and herbs for the salad and set aside.

Heat the vegetable oil in a frying pan until hot but not smoking. Shake off any excess marinade f

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Ingredients

For the Salad

Method

Part of