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Beef and green papaya stir fry with tamarind dressing

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HERE'S HOW WE MAKE IT

This dish makes the most of green papaya's pleasing crispness by pairing it  with a lip-smacking tamarind stir fry sauce and beef strips marinated in a delicious Thai paste of lemongrass, coriander root and kaffir lime leaves. As well as green papaya, the stir fry vegetables supplied will include carrots, spring onions and tatsoi - remove the tatsoi and put it to one side - it cooks quickly and needs only go in at the end. So, heat a wok till smoking hot, swirl in some oil and stir fry the beef in a couple of batches so it browns rather than stews. Remove to one side, add a bit more oil and stir fry the carrot, green papaya and spring onions for a couple of minutes, then add the tatsoi, beef and dressing and toss through and sprinkle with peanuts (supplied in a separate tub). Beef and dressing may be frozen, vegetables unsuitable for freezing.

INGREDIENTS

Rump steak, lemongrass, red chilli, garlic, coriander roots, kaffir lime leaves, pepper, fish sauce, canola oil, salt, carrots, green papaya, spring onion, tatsoi, tamarind, lime juice, ginger, brown sugar, peanuts.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

Because the dressing has a bit of a pad thai flavour thing going on, we like to serve this with rice noodles stirred through but any noodles or rice would go equally well.

PREP, COOK AND SERVE

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