Tamarind Beef & Kohlrabi Salad
Recipe GLPRa1132c516b507c
A vibrant Southeast Asian salad combining tender sliced beef with julienned vegetables—kohlrabi, carrot, and beetroot—dressed in tangy tamarind water and umami-rich nuoc mam cham. Fresh herbs and crispy fried garlic add depth, while crushed peanuts and bird's eye chilli provide texture and heat.
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Ingredients
3 1/2 ounces kohlrabi, peeled and julienned
3 1/2 ounces carrots, peeled and julienned
3 1/2 ounces beetroot, peeled and julienned
2 tablespoons sugar
2 tablespoons vegetable oil
2 garlic cloves, crushed
10 1/2 ounces lean beef eye fillet, trimmed and sliced into 1/8-inch slices
1/2 teaspoon freshly ground black pepper
2 tablespoons tamarind water (made by dissolving 2 ounces tamarind pulp in 1 cup water)
1 handful cilantro leaves, sliced
1 handful Vietnamese mint leaves
2 tablespoons fried garlic chips
2 tablespoons nuoc mam cham dipping sauce
1 tablespoon crushed roasted peanuts
1 red bird's eye chilli, sliced
Directions
In a large bowl, combine the julienned kohlrabi, carrot, and beetroot with the sugar. Toss to coat evenly and let sit for 10 minutes to allow the vegetables to soften slightly. Drain off any accumulated liquid.
Heat the vegetable oil in a large frying pan over high heat. Once shimmering, add the crushed garlic and stir-fry for about 30 seconds until fragrant.
Add the beef slices to the pan in a single layer, season with black pepper, and stir-fry for 2 to 3 minutes until the beef is just cooked through (reaching an internal temperature of 145°F). Transfer the cooked beef to a bowl and immediately toss with 1 tablespoon of tamarind water.
In a large salad bowl, combine the drained vegetables with the cilantro, Vietnamese mint, and fried garlic chips. Add the tamarind-dressed beef to the salad along with the remaining 1 tablespoon of tamarind water and the nuoc mam cham sauce.
Toss all ingredients together until well combined. Divide among serving plates, garnish with crushed roasted peanuts and sliced red chilli, and serve immediately.
