Seared beef and green papaya salad

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.

You'll need

3 beef sirloin steaks (about 200gm each), at room temperature Grapeseed oil or other mild-flavoured oil, for drizzling 1 green papaya, cut into julienne, crisped in iced water for 10 minutes, drained 100 gm baby beans, trimmed and sliced diagonally 70 gm bean sprouts, trimmed 1 cup (loosely packed) mint 1 cup (loosely packed) coriander 2 red shallots, thinly sliced Thinly sliced small red chilli, to serve   Lime-chilli dressing 2 tbsp fish sauce 1 tbsp brown rice vinegar 1 tbsp coconut sugar (see note) Juice of 1 lime 1 garlic clove, finely chopped 1 small red chilli, thinly sliced, or to taste


  • 01
  • 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.
  • 02
  • For lime-chilli dressing, combine ingredients in a bowl with 1 tbsp hot water and stir to dissolve sugar.
  • 03
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

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.

Featured in

Feb 2017

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