Tamarind Beef & Kohlrabi Salad

• 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, (2 ounces of tamarind pulp dissolved in 1 cup of 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

1. In a bowl, combine the kohlrabi, carrot, beetroot and sugar.
2. Mix well and set aside for 10 minutes, then drain.
3. Place a frying pan over high heat.
4. Add the oil and fry the garlic until fragrant.
5. Add the beef, season with the pepper, then stir-fry the beef for no more than 3 minutes only until just cooked through.
6. Transfer the beef to a bowl, add 1 tablespoon of the tamarind water and toss to combine.
7. In another bowl, combine the kohlrabi, carrot, beetroot, saw-tooth coriander, Vietnamese mint, garlic chips and tamarind beef.
8. Add the remaining tablespoon of tamarind water and the nuoc mam cham.
9. Toss the salad to combine all the ingredients.
10. Garnish with the peanuts and chilli and serve.

carrots, beetroot, sugar, vegetable oil, garlic, lean beef, freshly ground black pepper, tamarind water, handful cilantro, handful vietnamese mint, garlic chips, dipping sauce, peanuts, red bird

Taken from www.foodrepublic.com/recipes/tamarind-beef-kohlrabi-salad-recipe/ (may not work)