1 tablespoon olive oil
500 g (1 lb) lean beef, cut into strips
2 lemon grass stalks, chopped
6 shallots, chopped
2 green chillies, chopped
3 tablespoons tamarind paste
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons brown sugar
200 g (7 oz) shredded green papaya
Heat the oil in a wok or frying pan over a high heat, add the beef and stir-fry for 2–3 minutes.
Add the lemon grass, shallots and chillies and stir-fry for a further 5 minutes or until the meat is well browned.
Add the tamarind paste, lime juice, fish sauce, sugar and green papaya and stir-fry for a further 4 minutes. Serve immediately.
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