Seared Beef & Papaya Salad with Tamarind Soy Dressing

Name: Seared Beef & Papaya Salad with Tamarind Soy Dressing
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Thai
Ingredients: 300 g sirloin beef steaks, trimmed of excess fat; 1 tbsp vegetable oil for greasing; 100 g baby spinach leaves; 2 medium ripe but firm papayas, peeled, seeded and sliced; ½ cup fresh coriander leaves; ½ cup fresh mint leaves; ½ large cucumber, halved lengthwise and sliced; 4 medium spring onions, thinly sliced; 1 medium red chilli, thinly sliced; 3 tbsp crispy fried onions; 2 tbsp tamarind purée; 1 tsp garlic, finely grated; 2 lime fresh lime juice; 3 tbsp soft brown sugar; 1½ tbsp fish sauce; chilli flakes; 1 tbsp water

Recipe GLPR242109c6b4a843

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Thai

Salad

40 min

252 cal

Servings: 6

SNAP eligible

A vibrant Southeast Asian-inspired salad featuring tender sliced beef seared to perfection, combined with fresh papaya, crisp vegetables, and aromatic herbs. The tangy tamarind and salty fish sauce dressing ties everything together beautifully, creating a balanced and refreshing main course.

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Ingredients

300 g sirloin beef steaks, trimmed of excess fat

1 tbsp vegetable oil for greasing

100 g baby spinach leaves

2 medium ripe but firm papayas, peeled, seeded and sliced

½ cup fresh coriander leaves

½ cup fresh mint leaves

½ large cucumber, halved lengthwise and sliced

4 medium spring onions, thinly sliced

1 medium red chilli, thinly sliced

3 tbsp crispy fried onions

2 tbsp tamarind purée

1 tsp garlic, finely grated

2 lime fresh lime juice

3 tbsp soft brown sugar

1½ tbsp fish sauce

chilli flakes

1 tbsp water

Directions

Season both sides of the beef steaks generously with salt and pepper. Heat a griddle or large frying pan over medium-high heat and lightly coat with vegetable oil. Once the pan is very hot, place the steaks on the griddle and sear for 2 minutes on each side to achieve a golden crust while keeping the interior at a safe minimum internal temperature of 145°F for whole beef cuts. Remove the steaks from the pan and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
While the beef is resting, prepare the dressing by combining the tamarind purée, grated garlic, lime juice, soft brown sugar, and fish sauce in a small bowl. Add 1 tablespoon of water and stir well until the sugar has completely dissolved and all ingredients are well combined.
Thinly slice the rested beef steaks against the grain to ensure tender, bite-sized pieces.
Arrange the baby spinach leaves as the base on a large serving platter. Top with the sliced beef, fresh papaya slices, cucumber slices, spring onions, and fresh red chilli. Scatter the fresh coriander and mint leaves over the salad.
Drizzle approximately half of the tamarind dressing evenly over the salad and sprinkle the crispy fried onions on top. Serve the remaining dressing on the side for guests to add more to taste, or reserve it for another use. Serve immediately while the beef is still warm and the vegetables are crisp.

Comments

Grocery List Plus Editorial Staff3.75

Tamarind and fish sauce are not reliably stocked at Charlotte's mainstream groceries—Harris Teeter carries them sporadically, but you'll likely need a special trip to an Asian market like Han Nam or a second Kroger banner stop, a real cost for a weeknight. Papaya can also be hit-or-miss outside summer at Food Lion and Walmart; you may substitute with mango without losing the dish. The stated 40 minutes ignores slicing and searing the beef properly, plus dressing prep; budget 55 minutes. The salad itself is fresh and feeds six generously, holds well in the fridge for lunch the next day, and the soy-tamarind dressing is genuinely distinctive—but the ingredient hunt and honest timing ask something of you.