Best Stanleys Beef Carpaccio With Green Papaya Salad Recipes

Stanley's Green Papaya Salad image

Provided by Martha Stewart

Number Of Ingredients 9

1/4 cup freshly squeezed lime juice
2 tablespoons tamarind pulp
3 tablespoons Vietnamese fish sauce
1 1/2 teaspoons sugar
8 ounces green papaya, peeled, seeded, and julienned
1 small carrot, julienned
3 red bird chiles, stemmed and thinly sliced
2 tablespoons very thinly sliced fresh cilantro leaves
2 tablespoons chopped roasted peanuts

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.

Stanley's Beef Carpaccio With Green Papaya Salad image

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 5

8 ounces beef tenderloin
Coarse salt and freshly ground pepper
1 tablespoon vegetable oil
1 tablespoon short-grain rice
Stanley's Green Papaya Salad

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.