Papaya Beef Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
12 small plates / 6 large plates

Papaya and mango salads are popular in the tropical climate of Southeast Asia. Both Thailand and Viet Nam have several versions, usually based on the crisp, unripened or “green” fruit. Green papayas are available in Caribbean and Southeast Asian markets, but ripe papaya can be substituted. The Vietnamese and Thais eat the salad more as a snack, but this one is made more substantial with the addition of grilled steak.

Ingredients

Lime Vinaigrette
¾ cup (6 oz.) fresh lime juice
3 tbsp. fish sauce
3 tbsp. granulated sugar
1½ tsp. grated lime zest
1½ tsp. minced lemongrass, optional
3 tbsp. canola oil

Salad
1½ lb. papaya, peeled and julienned
1 lb. Napa cabbage, coarsely shredded
9 oz. watercress, stems trimmed
1½ oz. red or green chilies, seeded, fine julienne
1½ lb. beef tenderloin or boneless top sirloin steaks
Salt and pepper
Toasted rice powder or ground roasted peanuts, for garnish

Steps

1. Prepare Vinaigrette: Combine lime juice, fish sauce, sugar, lime zest and lemongrass in bowl; whisk to dissolve sugar. Add oil; whisk to blend.

2. Prepare Salad: For each large plate, combine 4 oz. papaya, 2½ oz. cabbage, 1.2 oz. watercress and ¼ oz. chilies in bowl. Just before serving, toss with 1½ oz. dressing.

3. Season steaks with salt and pepper; sear over high flame for rare doneness. Cut steaks into long, thin slices. Portion 4 oz. sliced meat for each large salad.

4. Plate salad; top with steak slices. Garnish with toasted rice powder or ground roasted peanuts.

Recipe by Culinary Visions Panel, Olson Communications, Chicago, Ill.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources