Vietnamese · Lunch
Green Papaya Salad with Dried Beef
Shredded green papaya tossed with lime juice, fish sauce, fresh chilies, and basil, topped with seared beef sirloin and roasted peanuts. Crunchy, tart, funky, and hot, finished with cilantro and a squeeze of lime. Served chilled as a bright, protein-rich main-course salad.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
478Calories
52.3gProtein
22.1gFat
22.4gCarbs
10.8gSugar
6.3gFiber
1450mgSodium
115mgChol
6.1gSat Fat
980mgPotassium
85mgCalcium
4.9mgIron
2.8mcgVitamin B12
68mgVitamin C
Goes well with
Light lager or pilsner beer (Vietnamese or Czech style)
local
Jasmine tea or Vietnamese iced tea with condensed milk
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Peel and shred green papaya into thin strips, mince garlic, thinly slice chili, and crush peanuts; set aside in a large bowl.
2
Season
Pat beef sirloin dry with paper towel and season with salt and black pepper.
3
Sear
Heat vegetable oil in skillet over high heat and sear beef 2 minutes per side until browned at edges and just cooked through.
4
Rest
Transfer beef to plate and let rest 10 minutes until juices settle.
5
Whisk
In small bowl, whisk together fish sauce, lime juice, sugar, and minced garlic until sugar dissolves.
6
Toss
Add papaya, chili, cherry tomato, half the peanuts, and half the cilantro to bowl; pour dressing over and toss until papaya softens.
7
Plate
Slice rested beef against the grain and lay over papaya; scatter remaining peanuts, cilantro, and basil over top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 11 oz150g, about 1.5 cups green papaya
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 22 small chili-fresh
- 1/2 cup70g roasted peanut
- 4 tbsp4 tbsp cilantro
- 12-16 leaves basil
- 2 tbsp2 tbsp cherry tomato
- 2 tsp2 tsp vegetable-oil
- 1/4 tsp1/4 tsp black-pepper
- 2 pinch2 pinch salt
