Pic of Kohlrabi, beef & cashew stir-fry

Kohlrabi, beef & cashew stir-fry

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Kohlrabi, beef & cashew stir-fry

Main Serves 2 40 min
Kohlrabi’s a great little veg – alien features, granted, but versatile. It loves spices so it’s great in Asian style dishes like this one.

Cook's notes

If your kohlrabi does come with stalks and leaves on, they can be added to the stir-fry; chop the stalks and if the leaves have wilted a little, refresh them in a bowl of cold water before use.

Ingredients

  • 125g brown basmati rice
  • 1 bunch spring onions
  • 1 kohlrabi
  • 15g coriander
  • 2 garlic cloves
  • thumb-size piece of ginger
  • 25g cashew nuts
  • 300g beef escalopes
  • 40g kecap manis
  • pinch of dried chilli flakes
  • 20g basil
  • 1 lime
Image of Kohlrabi, beef & cashew stir-fry

Method

Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Rinse the rice well in a sieve and transfer to a saucepan. Add a pinch of salt and cover with plenty of boiled water. Boil for 20 mins, until tender with a little bite, while you continue.
  • Step 2

    Trim and thinly slice the spring onions. Trim off any kohlrabi leaves and stalks if they’re still intact – you can add the leaves and chopped stalks to the stir-fry. Lightly peel the kohlrabi, then halve it and chop into 1-2cm half moons, then 1-2cm batons - if it is a monster one, larger than a tennis ball,
  • Step 3

    use a bit less.
  • Step 4

    Chop the bulk of the coriander stalks away from the leaves. Chop up the stalks. Peel and finely chop or grate the garlic and ginger.
  • Step 5

    In a dry frying pan or wok, toast the cashews until starting to lightly colour. Roughly chop them.
  • Step 6

    Slice the beef into strips. Put the kecap manis into a small bowl. Add 2 tbsp of water.
  • Step 7

    Heat 1 tbsp of oil in the pan. Stir fry the beef, spring onions, kohlrabi and any stalks for 2 mins. Add the kohlrabi leaves if using, coriander stalks, ginger, garlic and a pinch of chilli flakes (or more to suit your taste). Stir-fry for 1 min.
  • Step 8

    Add the kecap manis mixture and stir it all around. Remove the pan from the heat. Roughly tear up and add the basi. Add lime juice (we used half a lime) and season to taste.
  • Step 9

    Serve sprinkled with chopped coriander leaves, cashews and more chilli flakes if you like. Serve with the cooked rice.

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