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!

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy