Preparation time 20 minutes
Cooking time 10 minutes
125 g (4 oz) green papaya, peeled and deseeded
125 g (4 oz) green mango, peeled and stoned
handful of mint leaves, chopped
handful of Thai basil leaves
2 small, elongated shallots, finely sliced
1 tablespoon vegetable oil
4 sirloin steaks, about 125 g (4 oz) each
1 cm (½ inch) piece of fresh root ginger, peeled and finely sliced
1½ tablespoons palm sugar or soft light brown sugar
½ red chilli, deseeded and finely sliced
juice of 2 limes
2 tablespoons Thai fish sauce
Read also: Japanese Beef Noodles Recipe
Grate or slice the papaya and mango into long, thin strips. Put the papaya and
mango, mint and basil leaves in a large salad bowl and mix together, then stir in
Make the dressing. Crush the ginger and sugar using a pestle and mortar. Add
the chilli, lime juice and fish sauce, to taste.
Heat a griddle pan over a high heat, add the oil and fry the steak for 5 minutes
on each side or until cooked to the pinkness desired. Remove from the pan and
leave to rest for 5 minutes.
Slice the steak diagonally into thin slices and arrange on serving plates. Add the
dressing to the salad, mix well to combine and serve with the steak.
For toasted rice khao koor, a special garnish you can add to this salad, put 3
tablespoons raw jasmine rice in a small frying pan over a medium heat, stirring
continuously, until all the rice is golden in colour. Allow the rice to cool, then
grind it coarsely in a spice grinder or using a pestle and mortar, and sprinkle over
the finished salad.