World Cuisine

  • 2 tablespoons vegetable oil
  • 500 g (1 lb) rump or fillet steak, cut across the grain into thin strips
  • 3 garlic cloves, finely chopped
  • 2 green chillies, finely sliced into rings
  • juice of 2 lemons
  • 1 tablespoon Thai fish sauce (nam pla)
  • 2 teaspoons caster sugar
  • 2 ripe papayas, finely sliced
  • ½ large cucumber, cut into matchsticks
  • 75 g (3 oz) bean sprouts
  • 1 head crisp lettuce, shredded

Heat the oil in a wok over a moderate heat. Add the steak, garlic and chillies, increase the heat to high and stir-fry for 3–4 minutes or until the steak is browned on all sides.

Pour in the lemon juice and fish sauce, add the sugar and stir-fry until sizzling, then remove the wok from the heat.

Remove the steak from the liquid using a slotted spoon and toss together with the papayas, cucumber, bean sprouts and lettuce. Drizzle the liquid from the wok over the salad ingredients as a dressing and serve hot with a bowl of chilli sauce, if liked.

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