Cây Tre’s beef and green papaya salad
Serves 4
A little effort
Total time:
+marinating
Beef and green papaya is a classic combination in Vietnamese cuisine. Vietnamese restaurant Cây Tre use traditional ingredients to create this fresh and vibrant beef and green papaya salad. Traditionally made with dried beef, this modern version uses rare steak.
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- beef fillet steaks
- 1
soy saucejuiced
- 1 tbsp golden caster sugar
- 1 garlicclove
- 1 green papayashredded
- carrotsshredded
- roasted peanuts
- 1 Vietnamese mint or English mintsmall bunch chopped
For the dressing
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 red Thai chillies
- 1 garlicclove
- 1
limejuiced
Nutrition: per serving
- kcal289
- fat11.1g
- carbs23.7g
- fibre3.3g
- protein21.7g
- salt2.1g
Method
step 1
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.
step 2
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.
step 3
Drain papaya and carrots, add dressing. Add the nuts, beef and mint, toss and serve.
