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!

  • 30 mins cooking
  • Serves 4
  • Print


  • 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


  • 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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