- 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
- 1Place sugar, sauce, vinegar and chilli in a screw-top jar; shake well.
- 2Place kohlrabi, shredded kohlrabi leaves and carrot in a large bowl with dressing; toss gently to combine.
- 3Combine beef and garlic in a medium bowl.
- 4Heat 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.
- 5Finely 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.
- 6Serve 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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