Kohlrabi Pepper Steak  Stir-Fry

By Brynie Greisman

This is a well-seasoned, impressive, low-carb dish that presents nicely. Follow instructions for optimum texture and taste of the various veggies. Delicious the day it’s made and the next day(s) as well.

Serves 8–10

• 2 Tbsp olive oil
• 2 medium onions, thinly sliced in half-rounds
• 2 medium carrots, grated
• 6 cloves garlic, sliced
• 3 small or medium kohlrabies, peeled and grated
• 2 small or medium zucchinis, peeled and cut in half-rounds
• 1 small red pepper, diced
• 1 Tbsp potato starch, dissolved in 1 cup water
• 1 Tbsp + 1 tsp balsamic vinegar
• 1 Tbsp dry red wine (I use cabernet sauvignon)
• 1 tsp freshly grated ginger
• salt and pepper, to taste
• garlic powder, to taste
• pinch white pepper
• chopped fresh parsley, for garnish (optional)

Meat

• 1 lb (450 g) sandwich steak, cut into strips (or prime beef schnitzel, if you live in Israel)
• 1–2 Tbsp olive oil
• salt and pepper, to taste

Heat olive oil in a large frying pan or large, low pot. Add onions and sauté for 5 minutes over medium heat, stirring occasionally. Add carrots and sauté for 5 minutes, then add garlic and sauté for 3 minutes. Add kohlrabies and sauté for 3 minutes, then zucchinis and red pepper for another 3 minutes.

Add potato starch dissolved in water, balsamic vinegar, wine, and seasonings. Cook for 4–5 minutes. Taste and adjust seasoning, if desired.

To prepare the meat, heat oil in a frying pan, nonstick recommended. Season meat lightly with salt and pepper. Add meat (best done in two shifts) to the pan and sauté for about 5 minutes, or until no longer red, stirring occasionally. To crisp the meat, raise the heat and cook for another few minutes.

To serve, place a heaping portion of sautéed vegetables on a plate. Top with meat strips. Garnish with parsley, if desired.

Note: Kohlrabi is an excellent source of vitamin C and a good source of fiber, vitamin B6, and potassium. It’s very much in vogue now and considered a superfood. Enjoy!

Tip: It’s easier to cut meat into neat, even strips while still slightly frozen.

Tip: If you have leftover slices of roast you’d like to use up, cut them into strips and add them to the pan of veggies before adding the potato starch instead of cooking the meat as instructed. The flavor of the mixed meat and vegetables is awesome!