serves
4-6
difficulty
Easy
serves
4-6
people
difficulty
Easy
level
Ingredients
500 g (1 lb 2 oz) kohlrabi, peeled, julienned
1 carrot, peeled, julienned
100 ml (3½ fl oz) vinegar
100 g (3½ oz) sugar
2 tbsp vegetable oil
2 garlic cloves, minced
300 g (10½ oz) buffalo or lean beef eye fillets, sliced into strips
½ tsp freshly ground black pepper
1 handful Vietnamese mint leaves
1 handful Asian basil leaves
1 handful perilla leaves
1 tbsp garlic chips
2 tbsp roasted peanuts, crushed
2 tbsp fried red shallots
Instructions
In a large bowl, combine the kohlrabi, carrot, vinegar and sugar.
Mix well, then cover and place in the refrigerator to marinate for 1 hour.
Remove from the fridge and drain.
Place a frying pan over high heat, add the oil and fry the garlic until fragrant.
Add the beef, season with pepper, and stir-fry the beef for no longer than 3 minutes. Remove from pan and set aside.
In a serving bowl, combine the kohlrabi, carrot, Vietnamese mint, Asian basil, perilla, garlic chips and beef.
Dress with nuoc cham and garnish with the peanuts and fried red shallots.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
