Filling and flavourful, this Thai Beef Salad With Papaya makes for a wonderful weeknight dinner. The key to a great salad is to use the freshest ingredients you can find. Marinate the steaks the night before for quicker cooking time and double the dressing recipe to have extra on hand for other salads and meats cooked during the week.
Preparation time 20 mins
Cooking time 10 mins
2 thick-cut lean sirloin steaks, about 500g in total, trimmed of fat
1 cup jasmine rice
1.25L chicken stock
4 fresh kaffir lime leaves, crushed
2 teaspoons sunflower oil
2 firm, ripe papayas, peeled, seeded and sliced
1⁄2 Lebanese cucumber, halved lengthways, seeded and sliced 20 fresh mint leaves, shredded
1⁄2 cup fresh coriander leaves, finely chopped
1 red onion, thinly sliced
Inner baby leaves of 2 lettuces
1⁄3 cup roasted peanuts, coarsely chopped, to serve
Fresh mint sprigs, to serve
Thai lime dressing
2 tablespoons sunflower oil
1 tablespoon honey
Grated zest and juice of 1 lime
2 tablespoons fish sauce
2 tablespoons light soy sauce
1 fresh red chilli, or to taste, seeded and finely chopped
2 cloves garlic, finely chopped
Make the dressing by combining all the ingredients in a small nonmetallic bowl. Put the steaks in a nonmetallic dish and spoon over 3 tablespoons of the dressing, turning to coat all over. Reserve the remaining dressing.
Set aside the steaks to marinate.
Put the rice in a saucepan with the stock and lime leaves. Bring to the boil, cover and leave to simmer for 10 minutes or until tender, or cook according to the packet instructions.
Meanwhile, pat the steaks dry with paper towel. Lightly oil a barbecue hotplate or grill rack and preheat to high heat. Cook the steaks on the hotplate or grill rack over direct heat for about 2 1⁄2 minutes on each side for rare, or until cooked to your liking. Set aside the steaks on a chopping board, cover with foil and leave to rest for a few minutes.
Put the papaya, cucumber, mint, coriander and onion in a medium-sized bowl. Add all but 2 tablespoons of the remaining dressing, then gently toss.
Drain the rice well and divide between four plates. Place the lettuce leaves on the plates and top with the papaya salad. Slice the
steaks into strips and arrange them on top of the salad. Spoon over the remaining dressing and sprinkle with the peanuts and mint sprigs.