65 gm (1/3 cup)jasmine rice2 tbspvegetable oil4skirt steaks (about 200gm each), trimmed1green papaya (about 400gm), cut into julienne with a mandolin1Lebanese cucumber, halved lengthways, seeds removed, thinly sliced widthways2long red chillies, cut into julienne2golden shallots, thinly sliced on a mandolin1 cup (loosely packed) eachThai basil, coriander and Vietnamese mintTo serve:fried shallots (see note)Lime dressing75 mlrice wine vinegar75 mlfish sauce2 tbspcaster sugar1long red chilli, slit lengthways1garlic clove, finely chopped75 mllime juice
Preheat oven to 180C. Scatter rice on a baking tray and roast, stirring occasionally, until golden (4-5 minutes). Cool slightly, finely grind in a mortar and pestle, set aside.
Meanwhile, for lime dressing, combine vinegar, fish sauce and sugar in a saucepan over medium heat, stir to combine, add chilli and garlic, bring to the simmer. Remove from heat, cool to room temperature, discard chilli, add lime juice and set aside.
Heat oil in a large frying pan over high heat, add steak in batches, season to taste and cook until brown (3-5 minutes), turn and cook until cooked to your liking (1 minute for rare). Set aside to rest (10 minutes). Just before serving, thickly slice widthways.
Meanwhile, combine papaya, cucumber, chilli, golden shallot and herbs in a large bowl, toss gently to combine, drizzle with dressing and serve with steak, scattered with fried shallots and roasted rice.
Note Fried shallots are available from Asian grocers and the Asian section of major supermarkets.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.