Ingredients

• 1 pound, 2 ounces/ 500 g kohlrabi, peeled and julienned
• 1 carrot, peeled and julienned
• 3 1/2 ounces/ 100 g sugar
• 3 1/2 fluid ounces/ 100 ml vinegar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 10 1/2 ounces/ 300 g buffalo or lean beef eye fillets, sliced into strips
• Freshly ground black pepper
• 1 handful fresh Vietnamese mint leaves
• 1 handful fresh Asian basil leaves
• 1 handful perilla leaves*
• 1 tablespoon garlic chips
• 4 tablespoons nuoc cham
• 2 tablespoons crushed roasted peanuts, for serving
• 2 tablespoons fried red shallots, for serving

Instructions

1. In a large bowl, combine the kohlrabi, carrot, sugar, and vinegar. Mix well, then cover and place in the refrigerator to marinate for 1 hour.
2. Remove the kohlrabi mixture from the refrigerator and drain.
3. Place a frying pan over high heat, add the oil and fry the garlic until fragrant.
4. Add the beef, season with 1/2 teaspoon black pepper, and stir-fry the beef for no longer than 3 minutes. Remove from pan and set aside.
5. In a serving bowl, combine the kohlrabi, carrot, Vietnamese mint, Asian basil, perilla, garlic chips and beef.
6. Dress with nuoc cham and garnish with the peanuts and fried red shallots.