Seared Beef & Papaya Salad With Tamarind Soy Dressing

Tropical papaya pairs well with beef, prawns or pork in Asian salads. The sweet dressing and crispy onion topping tie the whole recipe together

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  406

• Protein

  35g

• Carbs

  43g

• Fat

  10g

• Saturates

  4g

• Fibre

  4g

• Sugar

  37g

• Salt

  1.8g

Ingredients

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

Directions

1. 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.
2. 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.

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