Fish sauce is a common ingredient in many Southeast Asian dishes. It’s made from fish that have been fermented and has a very strong, distinct flavor that’s essential to a lot of recipes, including this salad.

You’ll notice I use only a small amount in this recipe — it’s high in sodium, so I recommend using it sparingly.

ThaiBeefSalad

Thai Beef Papaya Salad

Grilled steak over papaya, cucumber, and mixed greens with a bright lime-fish sauce dressing.
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Prep Time 15 minutes
Cook Time 4 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1/4 teaspoon olive oil
  • 4 ounces trimmed top round steak, preferably grass fed
  • 1 teaspoon all-natural salt-free Thai seasoning
  • 2 tablespoons freshly squeezed lime juice
  • 1-1/2 teaspoons grated fresh lemongrass stalk
  • 1/2 teaspoon all-natural fish sauce
  • 1 teaspoon coconut sugar
  • 1/3 cup thin, bite-size strips fresh papaya
  • 1/2 medium cucumber, seeded and cut into matchsticks
  • 1/4 cup red onion slivers
  • 1 tablespoon chopped fresh mint leaves, or more to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 teaspoons finely slivered fresh red chile peppers (wear plastic gloves when handling)
  • 3 cups mixed baby greens

Method
 

  1. Preheat a grill to high.
  2. Rub the oil evenly over the steak, then rub the seasoning evenly over the steak. Let stand until the grill is hot.
  3. Meanwhile, in a small bowl, whisk together the lime juice, lemongrass, fish sauce, and coconut sugar.
  4. Grill the steak for 1 to 2 minutes per side for medium rare. Transfer to a plate, tent with foil, and let sit for 10 minutes.
  5. In a large serving bowl, combine the papaya, cucumber, onion, mint, cilantro, and chiles. Slice the steak and add it to the bowl. Add the lime juice dressing and toss until well combined.
  6. Spread the greens evenly over a dinner plate. Mound the steak mixture in the center, atop the greens. Serve immediately.

Notes

Makes 1 serving.
Per serving: 234 calories, 29g protein, 27g carbohydrates (14g sugar), 5g fat, 2g saturated fat, 50mg cholesterol, 8g fiber, 363mg sodium.
Note: For a less spicy salad, seed the chile. If you prefer a spicier salad, don’t seed it.
Reprinted from: The Biggest Loser Flavors of the World Cookbook by Devin Alexander © 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Photo credit: Mitch Mandel.
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