Name: Beef with green papaya, chilli and coriander salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram beef rump steak; 800 gram green papaya; 2 tomatoes (300g), seeded, sliced thinly; 3 cup (180g) finely shredded iceberg lettuce; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1/3 cup (80ml) lime juice; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 2 clove garlic, crushed; 3 green chillies, chopped finely; 1/4 cup coarsely chopped fresh coriander

Ingredients

600 gram beef rump steak

800 gram green papaya

2 tomatoes (300g), seeded, sliced thinly

3 cup (180g) finely shredded iceberg lettuce

2 lebanese cucumbers (260g), seeded, sliced thinly

1/3 cup (80ml) lime juice

2 tablespoon fish sauce

1 tablespoon brown sugar

2 clove garlic, crushed

3 green chillies, chopped finely

1/4 cup coarsely chopped fresh coriander

Method

1.Cook beef on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover beef; stand for 5 minutes, slice thinly.

2.Meanwhile, peel papaya. Quarter lengthways, discard seeds; grate papaya coarsely.

3.Place beef and papaya in large bowl with tomato, lettuce and cucumber. Place remaining ingredients in screw-top jar; shake well. Drizzle dressing over salad; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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