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Crying tiger beef and green papaya salad
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Tantalizing Thai marinated rump steak on a bed of crunchy green papaya - a must-try dish!
Ingredients:
76.25 gm fish sauce
65.63 gm lime juice, plus wedges to serve
20.00 ml kecap manis
20.00 ml sesame oil
30.00 ml gratedpalm sugar
3 tsp green peppercorns in brine, drained, crushed
600g beef rump steak
1 medium green papaya (see note)
1carrot
375.00 ml bean sprouts, trimmed
125.00 ml fresh mint leaves, torn
125.00 ml fresh coriander leaves
2 tsp tamarind purée (see notes)
1long red chilli, finely chopped
1green onion, thinly sliced
40.00 ml fried shallots
Instructions:
In a small bowl, mix fish sauce, lime juice, kecap manis, oil, and 1 tablespoon sugar. Put crushed peppercorns in a large glass or ceramic dish. Pour in half of the fish sauce mixture and mix well. Add beef, coat evenly. Cover, refrigerate for 30 minutes. Save the remaining fish sauce mixture for later.
Preheat a greased barbecue hotplate or grill to medium-high heat. Take the beef out of the marinade and discard the marinade. Grill for 3 to 4 minutes on each side for medium doneness or to your preference. Place the beef on a plate, loosely cover with foil, and let it rest for 5 minutes before thinly slicing.
Using a julienne peeler, slice the papaya and carrot into elegant, slender strips. Toss the papaya, carrot, bean sprouts, mint, and coriander together in a bowl.
Combine tamarind purée, chilli, onion, and remaining sugar with the reserved fish sauce mixture, stirring until the sugar has dissolved. Arrange salad on a platter, top with sliced beef, drizzle with dressing, sprinkle with fried shallots, and serve with lime wedges.