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