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Seared beef & papaya salad with tamarind soy dressing

Seared beef & papaya salad with tamarind soy dressing

A star rating of 4.8 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Tropical papaya pairs well with beef, prawns or pork in Asian salads. The sweet dressing and crispy onion topping tie the whole recipe together

Nutrition: per serving
HighlightNutrientUnit
low inkcal406
low infat10g
saturates4g
carbs43g
sugars37g
fibre4g
protein35g
salt1.8g
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Ingredients

  • 300g sirloin beef steaks, fat removed
  • vegetable oil , for greasing
  • 100g bag baby spinach leaves
  • 2 ripe but firm papayas , peeled, deseeded and sliced
  • 1 small pack coriander , leaves picked
  • 1 small pack mint , leaves picked
  • ½ large cucumber , sliced
  • 4 spring onions , thinly sliced
  • 1 red chilli , thinly sliced
  • 3 tbsp crispy onion

For the dressing

  • 2 tbsp tamarind purée
  • 1 tsp grated garlic
  • juice 2 limes
  • 3 tbsp soft brown sugar
  • 1 ½ tbsp fish sauce
  • large pinch chilli flakes

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, January 2014

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Overall rating

A star rating of 4.8 out of 5.8 ratings
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