Sig's Hot Beef and Bean Salad. Gordon shows how to cook steak perfectly – and turns it into a spicy beef salad. Flank steak is mixed with black beans, tortilla chips, and lettuce and topped with avocado cilantro dressing, creating a flavorful beef bowl. Ingredients in this Hot Beef and Bean Dip Recipe.
We usually go with tortilla chips, but the big Frito scoops are delicious as well. Divide lettuce evenly among tortilla bowls. Top evenly with beef mixture; sprinkle evenly with cheese. You can have Sig's Hot Beef and Bean Salad using 12 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Sig's Hot Beef and Bean Salad
- It’s 1 of small can of mixed beans.
- It’s 1 of small, leftover piece roast beef enough for 4 people.
- Prepare 2 of spring onions, sliced.
- It’s 2 of small tomatoes.
- It’s 1 of pepper of choice or a handful of mixed peppers, chopped.
- It’s 1 clove of smoked garlic, chopped.
- It’s 2 tablespoon of brandy.
- It’s of Juice of 1/2 lemon.
- You need to taste of Salt.
- Prepare 1 tablespoon of firecracker sauce.
- You need 2-3 tablespoons of tomato ketchup.
- You need 1 teaspoon of brown sugar.
Beef and beans – always a nice pair! Especially when they present themselves as finely as they do here and bring so many good things with them. Slice the roast beef into wide strips and gently fold into the bean salad. Season with salt and pepper, drizzle with remaining dressing, sprinkle with.
Sig's Hot Beef and Bean Salad step by step
- Slice your beef into thick slices, then cut them into strips and small cubes, wash and drain the beans add to the meat..
- Add ketchup and firecracker sauce to taste, add the lemon juice. Add fresh chopped tomatoes, chopped spring onions, chopped garlic and red pepper. Add salt and sugar to taste.
- Mix all and serve on a bed of salad and with a wedge of lemon..
This spicy, smoky bean salad packs a whole lot more flavor into it than you'd expect of something that takes all of six minutes to make, and you have hot smoked salmon to thank for that. Both salmon and black beans give this salad the kind of protein boost that's often needed when you hit that noon slump. Along with the red beans, the mixture of ground meat and sausage gives this soup a unique flavor. If you're not a fan of spice I'd suggest leaving the Rotel out, it adds a kick. This is my own 'creation' trying to copy the cabbage/bean/beef soup that was a signature dish at Shoney's, hope you enjoy!