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

Ideas and Innovation
delivery

We offer a food delivery service to students who are too sick to eat at the dining halls. Oftentimes when we’re sick, we want simple, bland food that’s easy to digest. We also include a bottle of water since staying hydrated is super important. Students who have used the sick meal program are very grateful that we offer this service because they don’t have to stress over how they’re going to eat when they’re too sick to come into the dining halls. The program is also important in preventing the spread of illness.

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

FSD Resources