MAKES 4 SERVINGS
3 cups kohlrabi, peeled and julienned
½ cup carrot, peeled and julienned
½ cup red bell pepper, julienned
¼ cup red onion, thinly sliced
3 tablespoons olive oil
2 cloves garlic, crushed
l shallot, diced
¼ teaspoon kosher salt
½ teaspoon ground pepper
12 ounces beef Met, thinly sliced, ⅛-inch thick
3 tablespoons fish sauce
1 lime, juiced
2 tablespoons sugar
½ tablespoon Sriracha hot sauce
2 tablespoons purple perilla leaf, cut leaf in chiffonade
2 tablespoons fresh mint, cut leaf in chiffonade
2 tablespoons cilantro, leaf only
2 tablespoons cashew nuts, crushed
In a large strainer, combine kohlrabi, carrots, bell pepper and red onions and wash in cold water. Let drain and refrigerate for 1 hour.
In a bowl combine olive oil, garlic and shallot. Season with salt and pepper. Rub marinade onto thinly sliced beef. Refrigerate for 30 minutes.
For the dressing:
In a small bowl, whisk the fish sauce, lime juice, sugar and hot sauce. Set aside.
Heat a heavy-duty grill pan over high heat for about 2-3 minutes. Lower the heat to medium-high and add oil to the pan. Make sure the entire pan is coated with oil. Add the thinly sliced beef and cook for 30 seconds on each side. Season with salt and pepper to taste.
Meanwhile, remove the julienned vegetables from the refrigerator and toss in a large bowl. Mix in perilla leaf, mint leaf, cilantro and cooked slices of beef to the salad mixture. Toss with dressing.
Mount the tossed salad mixture on a large plate or platter and top with cashews. Garnish with a sprig of cilantro.
Perilla, or shiso-leaf is in the mint family, dating back to the Ming Dynasty of China. The aromatic herb presents as a minty perfume with hints of cinnamon and clove and flavor notes of anise and basil. Beyond use as a savory herb, the perilla leaves are popular with mixologists and pastry chefs as they muddle or bake them into their concoctions.