Beef & green papaya salad
This Vietnamese grilled beef salad is a light, fragrant and traditional dish from East London restaurant, Cây Tre
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins plus marinating
- Marinate the beef in the soy, sugar and garlic for 30 minutes. Soak the papaya and carrots in iced water for 15 minutes. Mix the dressing ingredients with 6 tbsp water.
- Heat a griddle or frying pan until very hot. Griddle the beef for 1-2 minutes each side. Rest for 5 minutes then slice thinly.
- Drain papaya and carrots, add dressing. Add the nuts, beef and mint, toss and serve.
PER SERVING
289 kcalories, protein 21.7g, carbohydrate 23.7g, fat 11.1 g, saturated fat 3.3g, fibre 3.3g, salt 2.1 g
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1854644/
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Ingredients
- 2 beef fillet steaks, about 300g in total
- 1 tbsp soy sauce
- ½ tbsp golden caster sugar
- ½ garlic clove , chopped
- 1 green papaya , peeled and finely shredded
- 2 carrots , peeled and finely shredded
- 50g roasted peanuts , roughly chopped
- small bunch Vietnamese mint , leaves picked
- small bunch English mint , leaves picked
DRESSING
- 2 tbsp fish sauce
- 2 tbsp golden caster sugar
- 2 tbsp rice vinegar
- 4 red Thai chillies , chopped
- 2 garlic cloves , crushed
- 1 lime , juiced
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins plus marinating
Ingredients
- 2 beef fillet steaks, about 300g in total
- 1 tbsp soy sauce
- ½ tbsp golden caster sugar
- ½ garlic clove , chopped
- 1 green papaya , peeled and finely shredded
- 2 carrots , peeled and finely shredded
- 50g roasted peanuts , roughly chopped
- small bunch Vietnamese mint , leaves picked
- small bunch English mint , leaves picked
DRESSING
- 2 tbsp fish sauce
- 2 tbsp golden caster sugar
- 2 tbsp rice vinegar
- 4 red Thai chillies , chopped
- 2 garlic cloves , crushed
- 1 lime , juiced
PER SERVING
289 kcalories, protein 21.7g, carbohydrate 23.7g, fat 11.1 g, saturated fat 3.3g, fibre 3.3g, salt 2.1 g
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23 April 2012
Damien rated and commented on this recipe
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11 April 2013
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