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Cây Tre’s beef and green papaya salad

  • serves 4
  • A little effort

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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Ingredients

  • beef fillet steaks
  • 
soy sauce 1, juiced
  • golden caster sugar 1 tbsp
  • garlic 1, clove
  • green papaya 1, shredded
  • carrots shredded
  • roasted peanuts
  • Vietnamese mint or English mint 1, small bunch chopped

For the dressing

  • fish sauce 1 tbsp
  • rice vinegar 1 tbsp
  • red Thai chillies 2
  • garlic
 1, clove
  • 
lime 1, juiced

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.

Nutritional Information

  • Kcals 289
  • Fat 11.1g
  • Carbs 23.7g
  • Fibre 3.3g
  • Protein 21.7g
  • Salt 2.1g
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