Name: Tamarind beef stir fry with kohlrabi salad
Cook time: 30 min
Total time: 30 min
Yield: 4
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

Tamarind beef stir fry with kohlrabi salad

This fragrant beef stir fry recipe similar to a Thai beef salad, but makes use of Vietnamese mint and coriander roots and stalks which minimises waste and maximises flavour!

Serves 4

Cook

30M

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

Method

1.Place sugar, sauce, vinegar and chilli in a screw-top jar; shake well.

2.Place kohlrabi, shredded kohlrabi leaves and carrot in a large bowl with dressing; toss gently to combine.

3.Combine beef and garlic in a medium bowl.

4.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.

5.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.

6.Serve beef with kohlrabi salad, topped with herbs and peanuts.