Seared beef & papaya salad with tamarind soy dressing

Contains pork – recipe is for non-Muslims only
Tropical papaya pairs well with beef, prawns or pork in Asian salads. The sweet dressing and crispy onion topping tie the whole recipe together

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 406
  • fat 10g
  • saturates 4g
  • carbs 43g
  • sugars 37g
  • fibre 4g
  • protein 35g
  • salt 1.8g


  • 300g sirloin beef steaks, fat removed
  • vegetable oil, for greasing
  • 100g bag baby spinach leaves
  • 2 ripe but firm papaya, peeled, deseeded and sliced
  • 1 small pack coriander, leaves picked
  • 1 small pack mint, leaves picked
  • ½ large cucumber, sliced
  • 4 spring onion, thinly sliced
  • 1 red chilli, thinly sliced
  • 3 tbsp crispy onion
  • 2 tbsp tamarind purée
  • 1 tsp grated garlic
  • juice 2 limes
  • 3 tbsp soft brown sugar
  • 1½ tbsp fish sauce
  • large pinch chilli flakes


  1. Season the steak well. Heat a lightly oiled griddle or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.

  2. Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.

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