Meals and Courses

  • 125 g (4 oz) green papaya, peeled and deseeded
  • 125 g (4 oz) green mango, peeled and stoned
  • handful of mint leaves
  • handful of Thai basil leaves
  • 2 small, elongated shallots
  • 1 tablespoon vegetable oil
  • 4 sirloin steaks, each about 125 g (4 oz)
  • ½ chilli, deseeded
  • 1 cm (½ inch) fresh root ginger, peeled and finely sliced
  • 1½ tablespoons palm sugar
  • juice of 2 limes
  • 2 tablespoons Thai fish sauce (nam pla)

Finely grate or slice the papaya and mango into long, thin strips. Combine the mint and basil leaves in a large salad bowl with the mango and papaya. Finely slice the shallots and add them to the mixture.

Make the dressing. Crush the chilli with the ginger and sugar using a pestle and mortar. Add the lime juice and fish sauce to taste.

Heat a griddle pan on a high heat, add the oil and fry the steak for 5 minutes on each side. Remove the steak from the pan and leave it to rest for 5 minutes.

Thinly slice the steak diagonally and arrange neatly on the serving plates. Add the dressing to the salad, mix well to combine and serve with the steak.

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