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
Ingredients
- 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
Method
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.
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.