Tamarind Beef & Kohlrabi Salad

Name: Tamarind Beef & Kohlrabi Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese
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

Recipe GLPRa1132c516b507c

Vietnamese

Salad

30 min

258 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

This recipe requires a second stop: tamarind water, Vietnamese mint, and nuoc mam cham are Southeast Asian staples not reliably stocked at Charlotte's mainstream chains—Harris Teeter and Food Lion carry them sporadically if at all, and you should plan for Publix's international aisle or a dedicated Asian market. Kohlrabi and beetroot are available year-round at any major chain and reasonably priced ($1-2 each). The stated 30 minutes assumes you skip the beef cooking time: expect 45-50 minutes total, since pan-searing beef to proper doneness takes 15-20 minutes alone, and then shredding and cooling it adds another 10-15. The dish is not left-hand-friendly—it requires constant knife work, whisking the dressing, and precise ingredient ratios; a weeknight cook managing kids or multiple pots will feel rushed. It is a same-night salad and does not reheat well. Kohlrabi is a spring crop in North Carolina, so seasonality works against you in winter.