Vietnamese · Lunch
Green Papaya Salad with Dried Beef (Low-Calorie)
A Vietnamese salad of shredded raw green papaya tossed with lean dried beef, carrot, chili, lime and fish sauce dressing, crushed peanuts and Thai basil. Crunchy, tangy, salty-sweet and lightly spiced, it is served cold as a starter or light main, lightened by trimming oil and sugar.
$4
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
389Calories
36.4gProtein
13.7gFat
28.5gCarbs
14.1gSugar
5.4gFiber
1214mgSodium
80mgChol
4.8gSat Fat
910mgPotassium
82mgCalcium
3.8mgIron
1.5mcgVitamin B12
71mgVitamin C
low-calorie
gluten-free
low-cholesterol
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Slice the beef sirloin into thin strips. Shred the papaya and carrot into matchsticks. Mince the garlic and slice the chili.
2
Sear
Heat oil in a nonstick pan over medium-high heat. Cook beef strips 2 minutes per side until deeply browned and firm like jerky.
3
Rest
Let the seared beef cool for 5 minutes until completely firm.
4
Toss
Whisk fish sauce, lime juice, sugar and garlic together. Add papaya, carrot, chili, dressing, beef, cilantro and basil. Toss gently 30 seconds, then scatter peanuts over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz420g lean beef sirloin
- 3 cups300g green papaya
- 1/2 cup60g carrot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 1 clove1 clove garlic
- 11 fresh Thai chili
- 2 tbsp2 tbsp roasted unsalted peanuts
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp Thai basil leaves
- 2 tsp2 tsp vegetable oil
