Meal Kit

Beef Kohlrabi Salad

With Sliced Sirloin Steak and Fresh Coriander

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish (Anchovy), Peanuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Kohlrabi is a vegetable that resembles a turnip, yet is sweet and crisp like an apple and sharp like a radish. This veggie is delicious raw as well as cooked. We will be enjoying this exotic vegetable raw in order to preserve its distinct flavor and texture. With the addition of a juicy sirloin and fresh coriander, this is a delicious attention-grabbing dish.

In Your Box (serves 2)

  • 2 Sirloin Steaks
  • 5 oz. Cilantro Sprigs
  • 1 Lime
  • 2 oz. Matchstick Carrots
  • 1 Shallot
  • Info
    1½ oz. Roasted Peanuts
  • 1 Red Fresno Chile
  • Info
    1 fl. oz. Fish Sauce
  • 1 fl. oz. Toasted Sesame Oil
  • 3 Garlic Cloves
  • 2 Sugar
  • 1 Kohlrabi
  • 5 Mint Sprigs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Peel the Kohlrabi

    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.

  2. 2

    Prep the Vegetables

    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).

  3. 3

    Mix the Salad

    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.

  4. 4

    Cook the Steak

    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.

  5. 5

    Plate the Dish

    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.

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