- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 30 minutes plus 5-10 mins resting
- Effort: easy
- 500 g sirloin steaks, trimmed of fat
- 1 tbsp fish sauce
- 1 tbsp groundnut oil
- 2 tbsp black peppercorns, crushed
- 1 green papaya, peeled
- 4 spring onions, thinly sliced
- 1 large cucumber, de-seeded and cut into short, fine strips
- 25 g Thai basil, or fresh regular basil leaves
- 20 g fresh mint leaves
- 20 g fresh coriander leaves
- 1 handfuls roasted peanuts, or cashew nuts, coarsely chopped
For the Thai chilli lime dressing
- 125 ml fresh lime juice
- 2 tsp sugar
- 1 clove garlic
- 0.5 red chillies, de-seeded and chopped
- 2 tbsp fish sauce
- 1 tbsp chopped coriander
1. Rub the steak all over with the fish sauce and oil. Cover both sides with peppercorns.
2. Heat a medium pan until it is very hot. Sear both sides of the steaks for about 3 minutes on each side. Leave to rest for 5-10 minutes, then slice very thinly and set aside.
3. To make the Thai chilli lime dressing, place the lime juice, sugar, garlic, red chilli, fish sauce and coriander into a screw-top jar, shake well and set aside.
4. Cut the green papaya into fine, long strips using a knife or mandoline. Alternatively, use the coarse side of a grater. In this case, place a bowl in the sink and hold the grater on the side of work surface above it. Using a long movement, grate the side of the papaya to produce long, elegant pieces. Be careful not to slice or grate past the soft part in the middle where the seeds are. Once you get close to the seeds, discard the papaya. It is important that the julienne are long, as they add to the texture of the salad, so do not grate into short pieces.
5. Add the spring onion, sliced steak, cucumber, basil, mint, coriander and Thai chilli lime dressing to the green papaya. Toss well, taste and add more Thai fish sauce or limejuice, if necessary.
6. Just before serving, add the chopped peanuts or cashew nuts.
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