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.
We used panela sugar, also known as rapadura, but any unrefined whole cane sugar can be used.Note