Tamarind Beef Stir Fry with Kohlrabi Salad
2 - Lunch, Salad
Ingredients
1 tablespoon unrefined sugar (see tip)
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 fresh long red chilli, seeded, chopped finely
2 small purple kohlrabi (440g), cut into matchsticks, leaves washed, shredded finely
2 medium carrots (240g), cut into matchsticks
500 grams (1 pound) beef fillet, sliced thinly
2 cloves garlic, crushed
2 tablespoons unsalted peanuts
2 tablespoons vegetable oil
1/2 cup loosely packed fresh coriander (cilantro), leaves and roots separated
2 tablespoons tamarind puree
1/2 cup loosely packed fresh vietnamese mint, leaves and stalks separated
Directions
Place sugar, sauce, vinegar and chilli in a screw-top jar; shake well.
Place kohlrabi, shredded kohlrabi leaves and carrot in a large bowl with dressing; toss gently to combine.
Combine beef and garlic in a medium bowl.
Heat a wok or large frying pan over high heat. Add peanuts to dry wok; stir-fry for 2 minutes until lightly browned. Remove from wok; chop coarsely.
Finely chop coriander roots. Heat half the oil in wok; stir-fry coriander root for 30 seconds or until fragrant. Add half the beef; stir-fry for 2 minutes. Remove from wok. Repeat with remaining oil and beef. Return beef to wok with tamarind; stir-fry to combine.
Serve beef with kohlrabi salad, topped with herbs and peanuts.
Notes
We used panela sugar, also known as rapadura, but any unrefined whole cane sugar can be used.