Fried Beef with Green Papaya Salad

Steak gets a Thai-inspired treatment in David Massey's deliciously textured and flavourful recipe for beef with an accompanying salad
By David Massey
Fried Beef with Green Papaya Salad
  • Rating:
  • Serves: 2
  • Prep Time: 20 minutes plus 3 hrs marinating
  • Effort: medium



  • 275 g sirloin steaks, cut into strips
  • vegetable oil, for deep-frying
  • 150 g raw green papaya, peeled and finely shredded
  • 85 g long beans, cut into 2.5cm lengths
  • 1 tbsp basmati rice, dry-fried until golden-brown, then lightly crushed in a pestle and mortar
  • 1 tbsp ground dried shrimps

For the marinade:

  • 3 tbsp fish sauce
  • 1 tbsp sesame oil
  • 2 tbsp sugar
  • 1/2 tsp ground black pepper

For the dressing:

  • 3 clove garlic, finely chopped
  • 3 small red chillies, finely chopped
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 2 tbsp fresh lime juice


1. First make the marinade. Mix together the fish sauce, sesame oil, sugar and black pepper in a bowl. Add the steak strips and toss well. Cover and marinate in the fridge for 3 hours.

2. In a wok or deep fat-fryer heat the oil until very hot. Remove the meat from the marinade, using a slotted spoon. Deep-fry the meat strips until lightly browned; drain and set aside on kitchen paper.

3. Place the papaya and long beans in a bowl. Make the dressing by mixing together the garlic, chilli, fish sauce, sugar and lime juice. Toss the papaya and long beans with the dressing.

4. Just before serving the green papaya salad, stir in the crushed basmati and dried shrimp. Serve the fried beef strips with the green papaya salad.

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