Tuesday, October 18, 2011
Recipe: Kohlrabi, Bell Pepper, and Steak Stir-fry
That is a kohlrabi, and before going to the farmer's market a few weeks ago I'd never seen or heard of it. This past week I decided to give it a go. The outer layer is peeled off with a paring knife and the light greenish white flesh can be eaten raw, stir fried, steamed, slaw-ed, or in pretty much any other way. Flavor wise it is mildly sweet with hints of cabbage, and very crisp. For this recipe, I used the meat that I had on hand (steaks my grandmother had sent from Omaha Steak) but any typical stir fry meat/meat substitute could be used. I kept the seasonings very simple to let the sweetness of the kohlrabi play off the slight bitterness of the peppers and the bite of the garlic.
You will need:
4 four oz. top sirloin steaks, sliced
1 large clove garlic, finely chopped
2 bell peppers
1/2 large kohlrabi bulb, peeled
Cayenne or red pepper flakes
For the bell peppers, I started by cutting the four sides off of the core. I then cut each section into strips length-wise and then cut those strips in half.
The kohlrabi, presents a bit of a challenge especially if it is a large bulb. The best advice is to use a large, sharp knife and carefully slice through. Then peel (if you haven't already) and laying the flat side on the cutting board cut into strips and then sections approximating the size of the bell peppers.
I found that two pans worked easiest for this, and started the second pan right after I added the meat to the first. Start by tossing the meat strips in some salt and pepper, and then add to a pan heated over medium high heat. Add a tsp of soy sauce and cook until the pink has just disappeared (if beef), or until completely cooked (if pork or chicken).
Heat the second pan (a large pot) over medium heat with a drizzle of olive oil. When it is hot, add the chopped garlic and cook ~30 seconds or until golden. Immediately add the kohlrabi and bell peppers and stir. Add a dash of salt, pepper, curry powder, soy sauce, and either cayenne or red pepper flakes and stir to combine. Cook for 3-4 minutes or until the kohlrabi begins to just brown. Add the meat and give it a stir and a taste.
I served it over some barely, but rice would work just as well, as would the mix on its own.