Thai beef with papaya and rice
1 hour
Sweet juicy papaya, crisp lettuce leaves and aromatic herbs are a sensational combination in this Thai-inspired meal.
Zoë Harpham
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Ingredients
Serves: 4
- Thai lime dressing
- 1½ tablespoons vegetable oil
- 1½ tablespoons fish sauce
- 1½ tablespoons soy sauce
- 1 tablespoon honey
- grated zest and juice of 1 lime
- 1 red chilli, or to taste, seeded and finely chopped
- 2 garlic cloves, crushed
- 2 thick-cut lean sirloin steaks, about 400 g in total
- 1¼ cups jasmine rice
- 1.2 litres chicken stock
- 4 kaffir lime leaves, crushed
- 2 teaspoons vegetable oil
- 2 firm, ripe papayas, peeled, seeded and sliced
- ½ small telegraph cucumber, halved lengthwise, seeded and sliced crosswise
- 20 fresh mint leaves, shredded
- ¼ cup chopped fresh coriander leaves
- 1 red onion, thinly sliced
- 1 cos lettuce, leaves separated
- To serve
- roughly chopped unsalted roasted peanuts
Directions
Preparation:55min ›
Cook:5min ›
Ready in:1hour
- To make the dressing, mix all the ingredients together in a small bowl. Spoon ¼ cup of the dressing over the steaks and marinate for 20 minutes in a cool place. Reserve the remaining dressing.
- Put the rice in a saucepan with the stock and lime leaves. Bring to the boil, then cover and simmer for 10 minutes, or according to the packet instructions, until tender.
- Meanwhile, pat the steaks dry with paper towels. Heat a cast-iron chargrill pan or non-stick frying pan over a high heat until hot. Brush with oil, then add the steaks and cook for 2½ minutes on each side for rare meat. Cook for longer if you prefer it medium or well-done. Remove the steaks from the pan and leave to rest for a few minutes.
- Place the papayas, cucumber, mint, coriander and red onion in a bowl. Add all but 1½ tablespoons of the remaining dressing and toss gently to mix.
- Drain the rice well and divide among four plates. Arrange the lettuce leaves on the plates and top with the papaya salad. Slice the beef into strips, arrange on top of the salad and spoon the remaining dressing over the top. Sprinkle with the peanuts, then serve at room temperature.
cook's tips
• If you prefer, you can use the grated zest of 1 lime instead of kaffir lime leaves. * • For a Thai red curry and orange dressing, combine 1½ tablespoons vegetable oil, 1½ tablespoons light soy sauce, 1 tablespoon light brown sugar, 1 teaspoon Thai red curry paste, ½ teaspoon grated orange zest and 2 tablespoons orange juice.
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