Vietnamese spiced beef with papaya and nuoc cham salad

Submitted - Ben
Views - 382
Serves - 4


Spiced Beef

Vietnamese 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


1. 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.


Prep time: 25 min
Cook time: 2 min