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!
Tamarind beef stir fry recipe



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.


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