Christine Manfield's Lemongrass Beef Salad

Serves 6



500g beef tenderloin fillet, trimmed

30 ml vegetable oil

1 teaspoon dried prawns

1 teaspoon jasmine rice

1 stalk lemongrass, minced

1 red bird’s-eye chilli, minced

2 coriander roots, minced

2 kaffir lime leaves, shredded finely

grated zest of 1 kaffir lime

2 teaspoons minced galangal

1 teaspoon minced ginger

1 teaspoon white sesame seeds


Pickled Green Papaya

handful shredded green papaya

50 ml lime juice, strained

40 ml fish sauce

30 g palm sugar, shaved

1 red bird’s-eye chilli, minced


Tamarind Dressing

100 ml Tamarind Liquid

20 g palm sugar, shaved

75 ml lime juice, strained

1 teaspoon Ginger Juice

25 ml fish sauce

1 teaspoon sesame oil


Pickled Ginger Salad

1 × 6 cm piece daikon radish, peeled

1⁄2 cucumber, peeled, halved and seeds removed

1 apple eggplant, finely sliced

6 teaspoons drained Pickled Ginger

6 red shallots, finely sliced

1⁄2 long green chilli, finely sliced

1 tablespoon shredded Vietnamese mint leaves

60g picked watercress leaves



Combine the ingredients for the pickled green papaya in a non-reactive bowl, then cover and refrigerate for 1 day.

Shortly before serving, mix the dressing ingredients and taste.

The sweet, salty and sour flavours should be in harmony – adjust if necessary.


To make the salad, shred the radish and finely slice the cucumber lengthways.

Mix the salad ingredients in a bowl and set aside.

Heat a chargrill pan over high heat.

Brush the beef with the oil and seal very quickly on all sides, ensuring the meat remains very rare in centre. Remove from the pan and rest in a warm place for 10 minutes.

Meanwhile, dry-roast the dried prawns and jasmine rice, separately, until fragrant and rice has coloured. Cool, then grind separately to a fine powder.

Mix the ground prawns and rice with remaining aromatics and spices, then add the beef and rest for 5 minutes, turning once.

Cut the beef into 1 cm thick slices and toss with salad.

Add enough dressing to moisten the salad and pile onto serving plates.

Top with the pickled green papaya and drizzle with a little extra dressing if necessary. Serve immediately.