Stanleys Beef Carpaccio With Green Papaya Salad Recipes

STANLEY'S GREEN PAPAYA SALAD

Stanley's Green Papaya Salad image

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

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

Stanley's Beef Carpaccio With Green Papaya Salad image

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

Ingredients

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.

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