Cut off the stems and greens with your knife. Hold the knife in your dominant hand and the vegetable in the other hand. Lay the knife against the top of the kohlrabi at a slight angle and carefully slice into the vegetable, sliding the knife under the outer skin towards the bottom of the kohlrabi. Repeat this motion until all of the skin has been peeled off.

Chop the garlic, shallot, mint, and coriander. Slice the lime in half. Thinly slice the red chili into thin circular pieces (removing the seeds if you don’t want the dish to be spicy). Slice the kohlrabi into ¼ inch pieces lengthwise. Slice those pieces into ¼ inch juliennes strips (matchsticks).

In a large mixing bowl, combine the sesame oil, fish sauce, juice of one lime, sugar, and garlic. Whisk ingredients together to incorporate. When finished whisking, add the julienned kohlrabi, sliced red chili, mint, and cilantro to the bowl. Mix together to incorporate. Add salt to taste. Cover and refrigerate while you cook the beef.

Slice the steak into thin ¼ inch strips cutting against the grain. Heat a large sauté pan over medium to high heat. Add 1 tsp oil to the pan. When oil is hot add the chopped shallot and cook for 1-2 minutes or until translucent. When shallot is translucent, add the sliced beef and cook for 4-5 minutes stirring occasionally so all sides of the beef are golden brown and delicious.

Place the kohlrabi salad in the middle of the plate. Place cooked steak around the base of the salad. Garnish with peanuts and remaining coriander.