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
4 tbsp nuoc mam cham (dipping fish sauce)
2 tbsp roasted peanuts, crushed
2 tbsp fried red shallots
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.
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.