Seared beef and green papaya salad

Ingredients

• Sirloin steak

  Restaurant, family style

  600g

• Grapeseed oil

  10g

• Papayas

  Raw

  1 medium or 304g

• Green beans

  Snap beans, raw

  100g

• Mung beans

  Mature seeds, cooked, boiled, with salt

  70g

• Mint

  Freshdirect

  16 tablespoon or 48g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Rice wine vinegar

  1 tbsp or 15g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  Raw

  1 clove or 3g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Stevia Sweet Crystal

  1 ½ tsp or 6g

Directions

1. Heat a char-grill pan or barbecue to high. Drizzle steaks with oil and grill, turning once, until browned and cooked to your liking (2-3 minutes each side for medium rare). Rest for 5 minutes, then thinly slice across the grain.
2. For lime-chilli dressing, combine ingredients in a bowl with 1 tbsp hot water and stir to dissolve sugar.
3. Combine papaya, beans, bean sprouts, herbs and shallot in a bowl with steak, drizzle with dressing to taste, toss to combine and serve scattered with chilli.
4. Recipe by: Emma Knowles (source: https://www.gourmettraveller.com.au/recipes/fast-recipes/seared-beef-and-green-papaya-salad-13785)

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