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
3beef sirloin steaks (about 200gm each), at room temperatureGrapeseed oil or other mild-flavoured oil, for drizzling1green papaya, cut into julienne, crisped in iced water for 10 minutes, drained100 gmbaby beans, trimmed and sliced diagonally70 gmbean sprouts, trimmed1 cup(loosely packed) mint1 cup(loosely packed) coriander2red shallots, thinly slicedThinly sliced small red chilli, to serveLime-chilli dressing2 tbspfish sauce1 tbspbrown rice vinegar1 tbspcoconut sugar (see note)Juice of 1 lime1garlic clove, finely chopped1small red chilli, thinly sliced, or to taste
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.
For lime-chilli dressing, combine ingredients in a bowl with 1 tbsp hot water and stir to dissolve sugar.
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.