In this Vietnamese salad recipe by Luke Nguyen, seared beef strips combine with a crisp salad of kohlrabi, carrot and beetroot, making this a completely satisfying meal for two. If you can't find kohlrabi, you can use celeriac when in season.
- 100 g kohlrabi, julienned
- 100 g carrot, julienned
- 100 g beetroot, julienned
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 300 g lean beef eye fillet, sliced into thin strips
- ½ tsp freshly ground black pepper
- 2 tbsp tamarind water
- 1 handful sawtooth coriander (cilantro), sliced
- 1 handful Vietnamese mint
- 2 tbsp fried garlic
- 2 tbsp nuoc mam dipping fish sauce
- 1 tbsp roasted peanuts, crushed
- 1 bird’s-eye chillies, sliced
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 bowl, combine the kohlrabi, carrot, beetroot and sugar. Mix well and set aside for 10 minutes, then drain.
Meanwhile, place a frying pan over high heat and the oil and fry the garlic until fragrant. Add the beef, season with pepper, and stir-fry the beef for no more than 3 minutes. Remove the beef to a bowl, add 1 tablespoon of the tamarind water and toss to combine.
In another bowl, combine the johlrabi and carrot mixture, cucumber, sawtooth coriander, Vietnamese mint, fried garlic and tamarind beef. Add the remaining tablespoon of tamarind water and nuoc mam dipping fish sauce. Toss the salad to combine all the ingredients. Garnish with the peanuts and chilli.