• 1 tablespoon oil
  • 500 g (1 lb) lean beef, cut into strips
  • 2 lemon grass stalks, chopped
  • 6 shallots, chopped
  • 2 green chillies, chopped
  • 3 tablespoons tamarind paste
  • 2 tablespoons lime juice
  • 2 teaspoons Thai fish sauce
  • 2 teaspoons brown sugar
  • 200 g (7 oz) shredded green papaya

Heat the oil in a wok or frying pan, toss in the meat and cook over a high heat for 2—3 minutes.

Add the lemon grass, shallots and chillies and stir-fry for a further 5 minutes or until the meat is well browned.

Add the tamarind paste, lime juice, fish sauce, sugar and papaya and stir-fry for a further 4 minutes.

Serve immediately, if liked with coconut rice and a salad.

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