Kohlrabi Pepper Steak Stir-Fry

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.