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Kohlrabi, Zucchini & Beef Stir Fry

Kohlrabi, Zucchini & Beef Stir Fry

4 Servings

0:15 Prep

0:10 Cook

Easy- you got this

Quick and simple stir-fries were a weeknight go-to in our household as they’re quick to whip up, nutritious and super tasty. Stir-fries are a great way to highlight seasonal vegetables and when done right showcases the vegetables’ texture at its peak—there’s nothing like a crunchy and crisp stir fry. Two vegetables my mum loved to combine were kohlrabi and zucchini. The natural sweetness from these two vegetables when combined with a savoury oyster sauce and garlic-based marinade produces the most delectable sauce in which to douse your rice.

Kohlrabi is a brassica that I believe is underutilised in stir-fries. Very similar to broccoli stems once peeled, its taste is naturally sweet and slightly nutty where its texture is firm and crisp. Kohlrabi is versatile, can be used raw in salads, roasted, braised or in this case stir-fried.  

Hot tip: For additional flavour, don’t throw away the kohlrabi leaves, finely slice them and toss them into the stir fry as well. The leaves will soften and wilt like spinach or collard greens and add more body to your meal.   

Sick of soggy stir-fries? Restaurant-style stir-fries maintain their low moisture level by using an ultra thin wok and an industrial jet burner—something most of us do not have. Home-made stir-fries  will generally retain moisture and can turn into a stew in a split second. In this recipe, I’ll show you how to use chicken stock or water to build on the natural juices of the kohlrabi, zucchini and beef. When transformed into a thick gravy, and poured onto freshly steamed rice, this concoction leaves you with mouthfuls of warm, savoury and seasonal goodness.  

If you have not used kohlrabi often in home cooking or always struggled with stir-fries, do yourself a favour and give this recipe a whirl for an epic explosion of flavour.

Kohlrabi, Zucchini & Beef Stir Fry
Kohlrabi, Zucchini & Beef Stir Fry


Beef marinade

1 tablespoon oyster sauce

½ teaspoon sesame oil (optional)

1 teaspoon apple cider vinegar (optional)

½ teaspoon cracked black pepper

2 cloves garlic finely chopped/ 1 teaspoon garlic paste

½ teaspoon salt

1 teaspoon sugar

1 tablespoon soy sauce

1 ½ tablespoon neutral cooking oil

500g beef rump, thinly sliced or stir fry beef

2 zucchinis cut into wedges

1 kohlrabi peeled and cut into thin batons

1 tablespoon soy sauce

½ teaspoon sea salt

½ teaspoon cracked black pepper

½ teaspoon sesame oil (optional)
½ bunch coriander (optional)

100ml chicken stock or water

2 teaspoons corn flour

4 teaspoons water

40ml neutral cooking oil


  1. In a small mixing bowl, combine beef and marinade ingredients, mix well and allow to marinate for 15-30 mins

  2. Pre-heat a large fry pan (a cast iron casserole pot or wok will also do) on high heat. When warm, add 3 tablespoons of cooking oil, onions, zucchini, kohlrabi and a pinch of salt, then stir fry briefly on high heat for 2 minutes.

  3. Agitate and stir frequently to avoid vegetables from stewing. Remove and set aside.

  4. In the same pan, heat 2 tablespoons of cooking oil then add the marinated beef. Stir fry on high heat until the meat is partially cooked.

  5. Return vegetables, mix well, add chicken stock or water, a pinch of salt, soy sauce and bring to the boil.

  6. Once boiling, add corn flour slurry (corn flour and water mixed well) and immediately stir well to avoid lumps.

  7. Cook on high heat until sauce thickens then remove from heat.

  8. Serve with freshly steamed rice of your choice. Garnish with freshly cracked black pepper, coriander and a drizzle of sesame oil.

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