Seared beef & papaya salad with tamarind soy dressing

Contains pork – recipe is for non-Muslims only
Tropical papaya pairs well with beef, prawns or pork in Asian salads. The sweet dressing and crispy onion topping tie the whole recipe together

Prep:15 mins
Cook:5 mins

Serves 2
Easy

Nutrition per serving

kcal 406
fat 10g
saturates 4g
carbs 43g
sugars 37g
fibre 4g
protein 35g
salt 1.8g

Ingredients

300g sirloin beef steaks, fat removed
vegetable oil, for greasing
100g bag baby spinach leaves
2 ripe but firm papaya, peeled, deseeded and sliced
1 small pack coriander, leaves picked
1 small pack mint, leaves picked
½ large cucumber, sliced
4 spring onion, thinly sliced
1 red chilli, thinly sliced
3 tbsp crispy onion
2 tbsp tamarind purée
1 tsp grated garlic
juice 2 limes
3 tbsp soft brown sugar
1½ tbsp fish sauce
large pinch chilli flakes

Method

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.
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.