Vietnamese Beef Jerky & Papaya Salad

• jerky:
• 1 pound Lean bottom round or sirloin
• 2 Stalks fresh lemon grass
• 2 small Red chile peppers -- seeded
• 2 1/2 tablespoons honey or agave nectar
• 1 tablespoon fish sauce
• 3 tablespoons soy sauce
• salad:
• 1-2 firm green papaya
• 1 daikon radish
• 1 lotus root
• 1 carrot
• 2-3 tablespoons walnut or grape seed oil
• 2-3 tablespoons rice or palm vinegar (i also use lemon & lime)
• 2-3 teaspoons agave nectar or honey

1. Cut the beef across the grain into very thin 3 by 3 inch slices. Using fresh lemon grass, discard the outer leaves. Cut into thin slices and finely chop.
2. Combine the chiles and sugar in a processor or mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (use a processor if possible, to a very fine paste. Spread the paste over the beef pieces to coat both sides. Let marinate for about 45 minutes.
3. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet and bake in a preheated 400F oven - about 10 minutes.
4. salad prep: slice food on a mandolin using a Julienne blade.
5. toss with dressing mix. top with fine slices of jerky and serve with fresh mint or basil.

jerky, sirloin, lemon grass, red chile peppers, honey, fish sauce, soy sauce, salad, radish, lotus root, carrot, walnut, rice, honey

Taken from www.epicurious.com/recipes/member/views/vietnamese-beef-jerky-papaya-salad-50073905 (may not work)