A fresh and zesty beef and papaya salad with chilli and lime dressing.
Cut the beef into thin strips.
Peel the papaya, cut in half and remove the seeds. Slice into thin strips.
Cut the chilli in half, remove the seeds and the white membrane. Finely dice.
Zest the lemon and lime.
Pick coriander leaves.
Peel the carrot and then julienne using a mandolin. If you don't have a mandolin, cut the carrot into thin, even sized strips.
Cut the chives into 2cm pieces.
Remove the stalks from the mushrooms and cut into slices.
Whisk together the vinegar and oil.
Add the lemon zest, lime zest and the chilli.
Season with a little salt and pepper.
Heat a pan, add a little oil and then place the beef strips in the pan. Cook for about one minute until the beef is sealed all over.
Add the carrot and a small splash of water. Cover with a lid and cook for a further minute.
Remove the lid and add the mushrooms and cook for another minute.
Add the papaya and cook for 30 seconds.
Remove from the pan and serve on large dinner plates.
Garnish with the chopped chives and coriander before serving.
«Replace the beef with chicken and the papaya with mango or kiwi for a different take on this dish.»