500g beef striploin- room temperature
Chilli lime dressing
5 long red chillies-chopped roughly
1 cloves garlic- crushed
3 coriander roots-chopped
3 golden eschalots- sliced roughly
1 tbsp ginger- chopped finely
70ml fish sauce
100ml lime juice
Bind the chilli, ginger, coriander root, eschallot, and garlic in a mortar and pestle.
Then add fish sauce, honey and lime juice. Or place all ingredients in a blender and blitz until smooth
Green Papaya salad
1 small green papaya, julienned
12 snow peas, trimmed and julienned
20 coriander leaves
20 mint leaves
Combine all ingredients in a bowl. Dress with your hands so salad is completely coated. Place one handful of salad on each plate. Reserve some dressing to drizzle around the plate.
Asian Marinade for beef
5 tbsp Brookfarm macadamia nut oil
1 tbsp sesame oil
4 tbsp kecap manis (Indonesian sweet soy)
2 tbsp fish sauce
1 tbsp grated fresh ginger
2 tbsp lime juice
2 cm knob butter
Heat all ingredients slowly and whisk to combine. Add beef to marinade and set aside for 2 hrs.
Over a med heat, BBQ the beef until it is brown all over. Constantly turn beef and brush with marinade cooking for another 5 min or until beef is rare. Remove from BBQ and rest in a warm place for 10 minutes. Slice beef into 1-2cm slices and arrange around papaya salad. Pour some of the meat and marinate juices over the beef.