This unique recipe makes use of Vietnamese mint for a reinvigorating flavour and coriander roots and stalks that minimise food wastage. Channel maximum flavour with a salad that is appetising, satisfying and undeniably refreshing.
- 1 tbsp unrefined sugar
- 2 tbsps fish sauce
- 2 tbsps rice wine vinegar
- 1 fresh long red chilli, seeded, chopped finely
- 2 small purple kohlrabi (440 g), cut into matchsticks, leaves washed, shredded finely
- 2 medium carrots (240 g), cut into matchsticks
- 500 g beef fillet, sliced thinly
- 2 cloves garlic, crushed
- 2 tbsps unsalted peanuts
- 2 tbsps vegetable oil
- ½ cup loosely packed fresh coriander (cilantro), leaves and roots separated
- 2 tbsps tamarind puree
- ½ cup loosely packed fresh vietnamese mint, leaves and stalks separated
Place sugar, sauce, vinegar and chilli in a screw-top jar; shake well.
Place kohlrabi, shredded kohlrabi leaves and carrot in a large bowl with dressing; toss gently to combine.
Combine beef and garlic in a medium bowl.
Heat a wok or large frying pan over high heat. Add peanuts to dry wok; stir-fry for 2 mins until lightly browned. Remove from wok; chop coarsely.
Finely chop coriander roots. Heat half the oil in wok; stir-fry coriander root for 30 secs or until fragrant. Add half the beef; stir-fry for 2 mins. Remove from wok. Repeat with remaining oil and beef. Return beef to wok with tamarind; stir-fry to combine.
Serve beef with kohlrabi salad, topped with herbs and peanuts.
TIP We used panela sugar, also known as rapadura, but any unrefined whole cane sugar can be used.