Heat up a wok with oil. I like variety, so I have a large selection of go to salads I make on a regular basis and this Thai green papaya salad is one I have made 20 or more times.. A number of years ago, I was looking for a Thai salad to go with some beef satays I was grilling. Fish sauce is a common ingredient in many Southeast Asian dishes. It’s made from fish that have been fermented and has a very strong, distinct flavor that is essential to a lot of recipes, including this salad. Thai salads have their own distinct flavors that set them a world apart from any Western salad. Marinate beef with all ingredients in the marinade for 15 minutes. There is not much better on a hot summer day than a nice fresh salad. Re-oil wok and add garlic, Add asparagus, stir for a few minutes, then re-add the beef. Add beef and stir quickly until surface is slightly charred, then set aside. Combine all the ingredients in the sauce, stir and mix well. Add sauce and sautee. THAI BEEF PAPAYA SALAD. The use of unripe fruits such as mangoes and papayas (which are abundant in Thailand’s tropical climate) give a different taste, texture and meaning to fresh greens, and make for a cooling dish to have on a hot day. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill.