Ingredients
- 400g rump steak, sliced
- 100g carrots
- 100g beetroot
- 100g kohlrabi
- 2 tbsp sugar
- 1 tbsp oil
- Pinch black pepper
- 2 tbsp tamarind water
- 1 cup Vietnamese mint leaves
- 1 cup coriander leaves
- ½ cup mint leaves
- 1 tbsp crushed peanuts, toasted
- 2 tbsp fried garlic
- 1 bird’s eye chilli, sliced
- 1 lime, sliced
- Nuoc mam cham:
- 60ml water
- 30ml sugar
- 30ml lime juice
- 20ml fish sauce
- 1 tsp garlic, minced
- 1 bird’s eye chilli, sliced
Method
- Prepare the carrot, beetroot, and kohlrabi by julienning them into thin strips using a julienne peeler and placing them into a large bowl. Sprinkle with 2 tablespoons of sugar, toss well, and let sit for 10 minutes. Drain any liquid.
- Mix the nuoc mam cham ingredients in a small bowl until the sugar dissolves. Set aside.
- Heat the oil in a wok over medium-high heat. Season the beef with black pepper and stir-fry for 2–3 minutes until just cooked. Transfer the beef to a bowl and stir in 1 tablespoon of tamarind water.
- Combine the drained vegetables, cooked beef, Vietnamese mint, coriander, and mint leaves in a large bowl. Drizzle with 1 tablespoon of tamarind water and 2 tablespoons of the nuoc mam cham, then toss everything to combine.
- Transfer the salad to a serving dish. Top with toasted peanuts, fried garlic, lime slices, and sliced chilli. Serve with extra nuoc mam cham on the side, if desired.
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
