300 grams (2/3 pound) round steak cut in thin slices (or chicken)
Freshly ground black pepper
1 large onion
1 tablespoon peeled and finely minced fresh ginger
1 kohlrabi, including leaves
1 tablespoon sunflower seed oil
3 to 4 tablespoons oyster sauce
Slice the steak into bite-sized pieces of about 1/4″ thick. Season with black pepper to taste.
Peel the onion and cut it into slivers. Peel and mince the ginger and add it to the onion.
Rinse the kohlrabi well and cut of the leaves. If the stems are tough, cut them off and discard them – you should be able to pierce them with a thumbnail. Chop the leaves coarsely. Peel off the tough base of the kohlrabi bulbs, and peel up the sides as far as they are tough and woody. Once you have reached tender skin it can be left on. Cut the prepared kohlrabi bulbs in quarters, and slice each quarter thinly.
Heat the oil in a large skillet or wok. When hot and showing signs of smoking, add the beef and stir well. Once it is browned, add the sliced kohlrabi bulbs, and stir them in well. Once they look a bit softened, add the onions and ginger. Continue mixing and turning the meat and vegetables. Add the oyster sauce.
Once the dish looks to be essentially cooked, add the kohlrabi greens. Cook for about 2 minutes more, stirring in the leaves until they are well wilted.
Serve over rice or noodles.