Stanleys Beef Carpaccio With Green Papaya Salad Recipes
STANLEY'S BEEF CARPACCIO WITH GREEN PAPAYA SALAD
Chef Stanley Wong of TanDa restaurant in New York City finds it easier to freeze the beef tenderloin before slicing it.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Season beef tenderloin evenly with pepper. In a medium cast-iron skillet, heat vegetable oil over high heat. Add beef tenderloin, and sear 1 minute on each side. Remove from skillet, and bring to room temperature. Wrap in plastic wrap, and freeze for 2 hours.
- In a small dry skillet, toast rice until golden brown. Transfer to a spice grinder, and grind to a fine powder; set aside.
- Using a very sharp knife, slice beef crosswise as thinly as possible. Season with salt and pepper, and sprinkle with rice powder. Serve with green papaya salad.
STANLEY'S GREEN PAPAYA SALAD
Steps:
- In a 2-cup glass measuring cup, combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender until incorporated; set aside.
- In a medium bowl, combine papaya, carrot, chiles, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.
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