Tam Maak Hoong with Beef

Method

1. Cook beef in oil until browned, set aside.
2. Shred green papaya, mix with chopped onion and carrot.
3. Add bean sprouts, chili, and garlic paste.
4. In a bowl, mix fish sauce, palm sugar, lime juice, and chili.
5. Toss the salad with the dressing, add cooked beef, mix well.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.