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Vietnamese spiced beef with papaya and nuoc cham salad

Simon Rimmer from Good Food Live
So simple and yet so tasty, this Vietnamese dish from Simon Rimmer combines griddled beef with a deliciously crunchy tropical salad.

Vietnamese spiced beef with papaya and nuoc cham salad

Method

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.

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Serves: 4

Prep: 25 min
Cook: 2 min

Ingredients

Spiced Beef

Vietnamese curry powder
2 rump beef steaks
salt and fresh ground black pepper
2 tbsp Olive oil

For the Nuoc Cham dressing:

2 red chillies, crushed
2 lemon grass stalks, peeled and white bulbous part finely chopped
1 garlic clove, crushed
1 tbsp Palm sugar, or dark brown sugar
juice of 2 limes
60ml water
60ml Fish Sauce

For the salad:

200g fresh bean sprouts
1 papaya, chopped
1 shallot, chopped
1 Cucumber, deseeded and cut into short fine strips
8-10 sprigs of fresh mint
8-10 sprigs of coriander