Thai beef salad with papaya recipe
- Meat and poultry
- Cuts of beef
- Sirloin steak
Sweet juicy papaya, crisp leaves and aromatic herbs are a sensational combination in this Thai-inspired salad. If you can't get fresh lime leaves easily, they are available in jars at some supermarkets.
3 people made this
- 2 thick-cut lean sirloin steaks, about 450 g (1 lb) in total, trimmed of fat
- 250g (8½ oz) jasmine rice
- 1.2 litres (2 pints) chicken stock
- 4 fresh lime leaves, crushed
- 2 tsp sunflower oil
- 2 firm, ripe papayas, peeled, seeded and sliced
- ½ small cucumber, halved lengthways, seeded and sliced across
- 20 fresh mint leaves, shredded
- 15g (½ oz) fresh coriander, chopped
- 1 red onion, thinly sliced
- 2 Little Gem lettuces, separated into leaves
- Thai lime dressing
- 2 tbsp sunflower oil
- 1 tbsp clear honey
- grated zest and juice of 1 lime
- 2 tbsp Thai fish sauce
- 2 tbsp light soy sauce
- 1 fresh red chilli, or to taste, seeded and finely chopped
- 2 garlic cloves, crushed
- To garnish
- 4 tbsp roasted peanuts, roughly chopped
- sprigs of fresh mint
MethodPrep:20min ›Cook:15min ›Ready in:35min
- First make the dressing. Mix all the ingredients together in a small bowl. Spoon 3 tbsp over the steaks and set aside to marinate while you cook the rice. Reserve the remaining dressing.
- Put the rice in a saucepan with the stock and lime leaves. Bring to the boil, then cover and leave to simmer for 10 minutes, or according to the packet instructions, until tender.
- While the rice is cooking, pat the steaks dry with kitchen paper. Heat a ridged cast-iron grill pan or non-stick frying pan over a high heat until hot. Brush with the oil, then add the steaks and cook for 2½ minutes on each side. The meat will be rare. Cook longer if you prefer it medium or well done. Remove the steaks to a chopping board and leave to rest for a few minutes.
- Place the papayas, cucumber, mint, coriander and red onion in a bowl. Add all but 2 tbsp of the remaining dressing and toss gently to mix.
- Drain the rice well and divide among individual 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 over the remaining dressing. Garnish with the peanuts and mint sprigs. Serve at room temperature.
For a Thai red curry and orange dressing, mix together 2 tbsp sunflower oil, 2 tbsp light soy sauce, 1 tbsp light soft brown sugar, 1 tsp Thai red curry paste, ½ tsp grated orange zest and 3 tbsp orange juice. * Make a Thai lamb salad. Use lean lamb leg steaks in place of the beef, and the Thai red curry and orange dressing (see left). Before cooking the lamb, put 2 quartered and seeded red peppers on the grill pan, skin side down, and cook for 4 minutes or until blackened; cool, then skin and chop. In place of the papaya salad, toss the peppers with 400 g (14 oz) halved cherry tomatoes, 100 g (3½ oz) bean sprouts and 2 thinly sliced courgettes.
* Beef is an excellent source of zinc and a useful source of iron. Iron from red meat is far more easily absorbed by the body than iron from vegetable sources. Choose lean varieties. * Papaya is a useful source of vitamin A (from the beta-carotene it provides), which is needed for good vision. This tropical fruit plays a vital role in preventing blindness in many parts of the world where those foods that provide most vitamin A in the UK (full-fat milk, cheese, butter, egg yolks) are not part of the average diet. Papaya also provides good amounts of vitamin C and useful amounts of the micromineral magnesium.
Each serving provides
Excellent source of niacin, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E, zinc. Good source of iron. Useful source of folate, potassium, selenium, vitamin A.
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Thai Waterfall Beef Salad - a Feast of Flavor!
This beef salad recipe offers a feast of flavors and textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious and oh-so-delicious dinner that's naturally high in protein and low in carbs. Enjoy!
- 1 sirloin cap steak or coulotte steak (17.6 ounces / 500 grams)
- 1 garlic clove, thinly sliced
- 1/2 jalapeño, thinly sliced
- 0.35 ounce (10 grams) pickled ginger
- 2 tablespoons (30 grams) sweet vermouth
- 2 tablespoons (33 grams) tamari soy sauce
- 1 tablespoon (14 grams) fish sauce
- 1/4 teaspoon (1.5 grams) fine sea salt
- Rice bran oil or peanut oil, for frying
- Leaves from 1 bunch cilantro
- 2 grapefruits
- 5 teaspoons (15 grams) palm sugar, grated on a box grater, or packed dark brown sugar
- 1 tablespoon (14 grams) rice vinegar
- 2 teaspoons (10 grams) fish sauce
- 1/2 teaspoon (3 grams) fine sea salt
- 1 unripe papaya
- 1 bunch watercress, chopped into bite-size pieces
THAI BEEF SALAD RECIPE (YUM NUEA)
As with many Thai dishes which share the title “salad”, Thai Beef Salad is not strictly a salad as most people would recognise it. Instead, it is a meat and vegetable dish which is cooked very quickly, leaving the vegetables almost raw, and it is then served hot. In many ways the Thai Beef Salad is the very definition of a stir fry.
Simple ingredients, cooked very quickly at a high temperature in a wok (or frying pan). Where Thai Beef Salad does differ from other stir fry dishes, particularly those influenced by Chinese cuisine, is in the taste. A good Thai Beef Salad is fiery, due to the red chillies used in the preparation of the dish.
Do not let the simple list of ingredients fool you, a well prepared Thai Beef Salad is a very tasty dish in its own right, although it would most usually be consumed as part of a larger meal, complementing possibly Tom Yum or Tom Kha, and served next to a deep fried fish or some other central piece of the meal. It is basically used as a vegetable dish, to pad out the table, and is seldom eaten alone.
The real secret to preparing a Thai Beef Salad is to cook it quickly, no more than 2-3 minutes in the wok at high heat, and then to leave it to sit and cool on a serving plate a little before serving it. This allows the flavours to disperse, and also allows the sauce to drain to the bottom of the serving plate, leaving the vegetables clean and crisp when added.
The importance of this becomes apparent when we consider that the juices from the cooked meat will become the sauce that is drizzled across the vegetables before it is served at table.
When it comes to the vegetables being used, always try and procure the freshest possible, this is for two reason. Firstly, fresh vegetables are more moist, and will help to cut down on the fiery chilli flavour of the beef. Secondly, the vegetables should be served in large pieces, no dicing or slicing, and fresh vegetable will maintain their shape better when served in this way.
Overall, a Thai Beef Salad is the perfect addition to any Thai spread, tasty, attractive and easy to prepare. Do not forget to garnish well with coriander before serving, for that final touch of Thai.
Green papaya salad in other countries
This Vietnamese salad is thought to have originated in Laos, but is also popular in other Southeast Asian countries like Thailand and Cambodia. Many variations of this dish exist, even subbing out the papaya for other fruits including banana flower, pomelo, cucumber, and green mango.
There’s a popular Vietnamese version of the green mango salad with shrimp too (recipe coming soon!).
Thai Beef Salad
If you’ve got the time, generously season your steak with salt and leave in the fridge, uncovered, overnight or for a at least an hour. Otherwise, season the steak with salt just before cooking.
Drizzle the steak with oil and cook in a frying pan or on a grill plate for 3-4 minutes each side (medium) or until cooked to your liking. Remove the steak from the heat and rest for 10 minutes before cutting into thin slices.
For the dressing, whisk together fish sauce, lime juice and sugar. Use a mortar and pestle to pound the red chilli into a rough paste. Alternatively, finely chopped the red chilli. Add chilli to the dressing and set aside until ready to serve.
Place the sliced steak, tomatoes, onion and cucumber in a large bowl. Add 3-4 tablespoons of dressing and mix. Then add the coriander, spring onion and mint. Toss to combine. Add chilli flakes to taste (optional).
You’ll have some leftover dressing. It keeps great in the fridge for 2-3 days. Leftover dressing can be used to make Thai Glass Noodle Salad.
Papaya Salad Ingredients
The recipe makes 2 full servings.
2 cups of shredded green papaya
½ cup of green bean (cut into 1 inch pieces)
4 cherry tomatoes (sliced in half)
2 teaspoon of dried shrimp
2 tablespoon of fish sauce
2 tablespoon of roasted peanut
2 fresh chilies (You can adjust your heat!)
Som Tam Directions
- Place the garlic and chilies in the mortar and smash the ingredients with the pestle until crushed.
- Put in the green beans and tomatoes, then mash the mixture together.
- Season the salad with lime juice, fish sauce and palm sugar.
- Add the shredded papaya and shredded carrot, and combine with the mixture.
- Put in the dried shrimp, and peanuts and mix the everthing together.
- Remove from the mortar and serve cold with sticky rice.
Som Tam Conclusion
You can also prepare this Thai salad without using the traditional mortar and pestle. Make the dressing first by chopping the garlic and chilies and then combine with the lime juice, palm sugar and fish sauce in a bowl. Next step, simply add the dressing to the fresh ingredients, including the dried shrimp. Congratulations! You just made delicious salad!
Papaya Thai-style salad is light and provides major nutrition. The fresh ingredients offer many vitamins and minerals. Dried shrimp provides some protein for your body. Don’t forget the sticky rice for some good carbohydrates. Are you hungry? I know I am!
- 1 lb ground sirloin beef (good quality, lean)
- 1/4-1/2 cup fresh lime juice
- 2-6 tblsp Thai fish sauce
- 1/4 tsp dried galangal powder (optional)
- 6 shallots, peeled and thinly sliced crosswise
- 2 tblsp ground roasted sticky rice powder
- 2 tblsp chopped scallion
- 1/4 cup chopped cilantro (stem and leaf okay)
- 1 tblsp ground dried red chile pepper
- 15 mint leaves (prik kee noo), sliced thin crosswise (optional)
Recipe: Thai beef and green mango salad
Packed with protein and fresh greens, and bursting with flavour, this Thai-style beef salad with leave nothing but clean plates.
Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan
Thai beef and green mango salad
2 sticks lemongrass
1 bunch coriander
6 cloves garlic
2 tbsp brown sugar
1 tsp ground white pepper
10cm piece ginger
¼ cup gluten-free soy sauce
juice of a lemon
¼ cup olive oil
2 x 200g porterhouse steaks
nahm jim dressing
¼ cup light soy sauce, gluten-free if required
¼ cup rice wine or white vinegar
3 tbsp brown sugar
juice of 2 lemons
100g bean sprouts
2 green mangoes, peeled and julienned
1 Lebanese cucumber, sliced finely into wedges
¼ bunch spring onions, sliced finely on an angle
½ bunch mint
½ bunch Thai basil
¼ cup crispy shallots (garnish)
1 cup peanuts, toasted and chopped
1 lime to garnish
To make the lemongrass marinade, place all ingredients in a food processor and blitz to form a smooth paste. Marinate steaks for 5-10 minutes.
Meanwhile, to make the nahm jim dressing, stir soy sauce, vinegar, brown sugar and lemon juice in a small bowl until sugar dissolves. Set aside.
Combine bean sprouts, mango, cucumber, spring onion, mint and coriander leaves in a large bowl. Pour the dressing over and toss to coat.
Heat oil in a large frying pan over a medium to high heat. Add steaks and cook for 3-4 minutes on each side or until cooked to your liking. Set aside to rest before slicing.
To serve, divide salad between serving plates, top with lemongrass steak, chopped peanuts and a wedge of lime.
This recipe first appeared in the February 2021 issue of SALIFE magazine.
- 2 green onions, chopped
- 1 lemon grass, cut into 1 inch pieces
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh mint leaves
- 1 cup lime juice
- ⅓ cup fish sauce
- 1 tablespoon sweet chili sauce
- ½ cup white sugar
- 1 ½ pounds (1 inch thick) steak fillet
- 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
- ½ English cucumber, diced
- 1 pint cherry tomatoes
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.