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Vietnamese spiced beef with papaya and nuoc cham saladSubmitted - Ben | |
IngredientsSpiced BeefVietnamese curry powder 2 rump beef steaks black pepper 2 tbsp olive oil For the Nuoc Cham dressing: 2 red chillies, crushed 2 stalks lemongrass, peeled and white bulbous part finely chopped 1 clove garlic, crushed 1 tbsp palm sugar, or dark brown sugar juice of 2 limes 60 ml water 60 ml fish sauce For the salad: 200 g bean sprouts 1 papaya, chopped 1 shallot, chopped 1 cucumber, deseeded and cut into short fine strips 8-10 sprigs thai basil / mint 8-10 sprigs coriander | Method1. Rub the curry powder into the beef, season with salt and freshly ground pepper, rub with olive oil and set aside. Heat a griddle pan until very hot. Cook the beef steak on the griddle pan (one at a time, if necessary), for only 1 minute on each side. Set aside to cool.2. Make the Nuoc cham dressing. Combine the chillies, lemon grass, garlic, palm sugar, lime juice, water and fish sauce in a bowl. 3. Make the salad by tossing together all the salad ingredients in a bowl. Pour over the Nuoc cham dressing and toss again. 4. Using a sharp knife slice the griddled steak into fine strips and place on top of the salad. Serve. |
CommentsPrep time: 25 minCook time: 2 min | |
Sourcehttp://uktv.co.uk/food/recipe/aid/511842 |