by Sachie Nomura
300g beef sirloin steak (3cm thickness)
2 small cloves (3g) garlic, grated
1 Tbsp abc sweet soy sauce
1/2 tsp fish sauce
1/2 pinch white pepper
1/2 green papaya, shredded
1/2 medium carrot, shredded
6 cherry tomatoes, cut into quarters
1 telegraph cucumber, peeled into ribbons
1 avocado, cut in chunks
1 clove garlic, grated
1/2 red chilli, deseeded and finely chopped
2 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp lime juice
Roasted peanuts, crushed
Deep Fried shallots
Put all the marinade ingredients in a bowl and mix well. Add beef and marinate overnight.
Mix all of the dressing ingredients in a small bowl and set aside.
Place a frying pan on medium high heat and cook the beef for 3 minutes on each side. Rest it for 6 minutes on a plate.
Once rested, slice the beef thinly.
To assemble the salad, mix the lettuce, green papaya, carrots, cherry tomatoes, cucumber, avocado, mint leaves, coriander and beef in a large bowl. Add dressing and toss together.
Serve the salad in bowls and garnish with roasted peanuts, deep fried shallots and chilli. Don’t forget to drizzle the dressing from the bowl, and enjoy!