An Asian meat style salad with spice and subtle flavours.


  • 400 g rump steak (trimmed and thinly sliced)
  • 2 tblsp fish sauce (nuoc mam)
  • 1 red chilli
  • 1 papaya
  • small bunch each of coriander, mint, basil
  • small piece of fresh ginger
  • 4 cloves of garlic
  • 10 mange-tout
  • 3 tbs of sesame oil
  • 3 tbs of peanut oil
  • small ramekin of cashew nuts
  • pinch of sea-salt
  • juice of 2 limes
  • 1 tbs of palm of brown sugar
  • 1 little gem, few leaves of oak leaf


  • Make the dressing by grating the ginger (enough for 1 large tablespoon) and mix with both the oils, the sugar, lime juice, 1 clove of garlic crushed and chopped and the fish sauce. Chop most of the herbs and add these to this marinade.
  • Place the meat in a bowl and cover with this marinade. Cover and leave in the fridge to chill.
  • Crush the rest of the garlic and fry until golden and crisp in peanut oil but do not allow to burn.
  • Chop the cashews, dice the chilli and fry separately in another pan.
  • Finely julienne the mange-tout and mix with the leaves. Chop all the rest of the herbs and mix with the salad. Cut the papaya in half and extract the flesh. Dice it.
  • When ready to serve, flash-fry the slices of steak for a few seconds in the pan, reserving the marinade. Assemble your salad in a pastry ring, remove this and add the slices of beef to the top. Decorate with diced papaya and sprinkle with both the fried garlic and the cashew and chilli mix. Finally drizzle generously with the marinade.

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