Tamarind Beef Salad

Khanh Ong

Ingredients:

120g Kohlrabi julienned
120g Carrot julienned
2 tbsp sugar
2 tbsp veg oil
2 cloves of garlic minced
250g eye fillet
a pinch of black pepper
2 tbsp tamarind water
1⁄2 cup of coriander
1⁄2 cup of vietnamese mint
1⁄2 cup of mint

To Serve:

2 tbsp fried shallots
2 tbsp nuoc mam sauce
2 tbsp toasted peanuts
1 birds eye chilli sliced

Method:

Place the kohlrabi and carrot together in bowl with sugar and leave for 10 minutes,
In a hot pan add veg oil and garlic until fragrant
Add eye fillet sliced thin and finish with black pepper
Cook stirring for 2-3 minutes until cooked
Place into a mixing bowl and add tamarind water
Leave to cool for 5 minutes and then add the kohlrabi and carrots with the water squeezed out
Add the herbs and toss well

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