12th February 2009

Scotch Beef dish to spice up Valentine’s Day

QMS is helping Scots beat the cold snap and turn the heat up this Valentine’s Day with a recipe guaranteed to make your night sizzle.

Containing a potent mixture of ingredients traditionally famed for their libido and fertility boosting properties our Chilli Hot Scotch Beef could be the recipe for success on Saturday.

The dish is simple enough for even the most pan-phobic to rustle up for a romantic evening in with a significant other, and saves you having to brave the cold.

The recipe contains the following sizzling ingredients:


- Scotch Beef Rump Steak, a fast cooking and lean piece of meat which is bursting with bio-available zinc, known to be an important mineral for male fertility and traditionally seen as a libido booster, and also packed with energy giving protein.


- Chilli, whose heat is provided by the chemical capsaicin, known to produce a rush of feel good endorphins and helping speed up metabolism and improve circulation.


- Ginger and garlic, both traditionally thought to help circulation in the lower half of the body.


QMS Marketing Manager, Suzie Carlaw, said: “We picked this recipe as it’s packed with ingredients traditionally known to spice up any evening, and is simple enough for even the most inexperienced cook to whip up.

“Even if the ingredients don’t prove as potent as their reputation would suggest, there’s still something undeniably alluring about someone cooking for you, so give it a go and see where it takes you.”

The recipe, and hundreds of others, is available to download at www.scotchbeefandlamb.com


Chilli Hot Beef


Cooking Time/Servings

Serves: 2

Cooking time: Approx. 6 - 8 minutes



Lean Scotch Beef rump steaks


Root ginger


Spring onions

Sweet chilli sauce

Tomato purée


Sugar snap peas


Cooking Method

Heat 5ml (1tsp) oil in a large non-stick wok or saucepan, fry the 225g (8oz) lean beef rump steaks, cut into small cubes or strips, with 2 cloves garlic, grated, and 1.25cm (½”) root ginger, peeled and grated, until browned.


Add 15ml (1tbsp) sweet chilli sauce, 15ml (1tbsp) tomato purée, 4 spring onions, thinly sliced, and 1 lime, rind and juice, 100g (4oz) sugar snap peas, sliced, and heat for 1 minute.



Serve with thick noodles and extra stir-fry vegetables.


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