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Seared beef and green papaya salad

This seared beef and green papaya salad packs a punch with its lime-chilli dressing.
Seared beef and green papaya salad

Seared beef and green papaya salad

William Meppem
4 - 6

Most Thai salads have a fair whack of sugar in the dressing. We’ve pared it back a little here and used coconut sugar instead of refined sugar.

Ingredients

Lime-chilli dressing

Method

Main

1.Heat a char-grill pan or barbecue to high. Drizzle steaks with oil and grill, turning once, until browned and cooked to your liking (2-3 minutes each side for medium rare). Rest for 5 minutes, then thinly slice across the grain.
2.For lime-chilli dressing, combine ingredients in a bowl with 1 tbsp hot water and stir to dissolve sugar.
3.Combine papaya, beans, bean sprouts, herbs and shallot in a bowl with steak, drizzle with dressing to taste, toss to combine and serve scattered with chilli.

Coconut sugar, produced from the sap of coconut palm flowers, is sold granulated or in a block. It’s available from Asian grocers and health-food shops.

Notes

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