Green, under-ripe papayas make a refreshing addition to many Southeast Asian salads.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/4 cup fresh lime juice||1 tsp light brown sugar|
|2 tbsp fish sauce||12 oz (350 g) filet mignon|
|2 tbsp chopped cilantro||salt and freshly ground black pepper|
|2 tbsp chopped mint||7 oz (200 g) cellophane (mung bean) noodles|
|2 fresh hot Thai red chiles, seeded and minced||9 oz (250 g) green papaya, peeled, seeded, and cut into matchstick-size pieces|
|1 tsp finely minced lemongrass||1/4 cup coarsely chopped unsalted roasted peanuts|
|1 tsp peeled and finely grated fresh ginger|
To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar in a bowl and set aside.
Preheat the broiler. Season the steak with salt and pepper. Broil for 3–4 minutes on each side, until medium-rare. Transfer to a carving board and let cool. Carve into thin slices.
Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.
Heap the noodles, papaya, and steak on a platter. Add the dressing and peanuts and toss. Serve immediately.
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