Nothing is better on a hot summer day than a big delicious bowl of salad. This green papaya and sirloin salad isn’t exactly an authentic Chinese or Taiwanese dish but it’s more like an Asian inspired salad dish that I really like.
For this recipe you can replace the cucumber, onion and even green papaya for other vegetables such as carrots, tomatoes, peppers and celery. You can even try to add in apple or Asian pear if you wish. I improvise my cooking a lot of the time as there are so many ingredients from the East I simply can’t get hold of in the UK so after years of living in Edinburgh I have learnt to improvise and adapt my food to the ingredients I can get here.
Also, please feel free to adjust the seasonings for the marinade and sauce. If you want the sauce to be more sour then add more lemon but if you want to cut down the amount of salt you eat then leave the salt out of the sauce.
I garnished this dish with some chopped mint. Mint is hot a herb we usually use in Chinese cuisine but as explained earlier this is an Asian influenced dish so I added mint because I think the flavour of the mint compliments this dish perfectly.
If you are not a fan of red meat, you can use chargrill chicken or pork instead of the steak. You can also use prawn or fish to replace the steak and you can even use horseradish instead of wasabi to give the dish a different kind of flavour.
I didn’t use a lot of wasabi in this recipe because I worry maybe it’s too strong for some people’s tastes but I personally really enjoy that special kick the wasabi gives to this recipe so personally I put a lot of wasabi in this dish when I make it at home.
- For the Steak:
- 700g (1.5 pounds) sirloin steak
- 200g (7 1/8 ounces) green papaya (julienned)
- 70g (2.5 ounces) cucumber (julienned)
- 85g (3 ounces) onion (julienned)
- 1 chili, remove seeds and julienned)
- 1 sprig mint (for garnish)
- For the Marinade:
- 1.5 tablespoons light soy sauce
- ½ teaspoon salt
- 2 pinches coarse black pepper
- ½ tablespoon demerara sugar
- For the Sauce:
- ¼ teaspoon wasabi
- 1 tablespoon lemon juice
- 1 teaspoon fish sauce
- 1 tablespoon olive oil
- ½ tablespoon sugar
- 1 tablespoon light soy sauce
Marinade the sirloin stead for 30 minutes. If you have time leave it to marinade longer.
Mix all the ingredients for the sauce evenly and leave aside.
Mix the julienned green papaya with a couple pinches of salt and leave it aside for at lease 10 minutes.
Chargrill the steak to how you like it then leave it aside to cool down.
Mix all the vegetables together and place on a serving plate.
Slice steak and put on top of the step 5.
You can pour the sauce on top of the steak or pour the sauce on top of the green papaya salad as you wish.
Garnish the dish with some chopped mint and grilled lemon. Ready to serve.