Yield: 1 Salad
Measure | Ingredient |
---|---|
1 pounds | Sirloin steak (1/2\" thick) |
6 cups | Mixed salad greens |
1 \N | Red bell pepper |
8 ounces | Sliced water chestnuts (canned), drained |
1 tablespoon | Salad oil |
\N \N | Lettuce leaves |
\N \N | Red pepper rings |
\N \N | Chopped Oregon hazelnuts |
¼ cup | Green onion, chopped |
2 \N | Garlic cloves; minced |
2 tablespoons | Japanese soy sauce |
1 tablespoon | Salad oil |
1 tablespoon | Sherry |
1 tablespoon | Water |
2 tablespoons | Rice vinegar |
2 tablespoons | Japanese soy sauce |
2 tablespoons | Salad oil |
1 \N | Garlic clove; minced |
1 teaspoon | Sugar |
¼ teaspoon | Curry |
¼ teaspoon | Cayenne pepper |
¼ teaspoon | Ginger |
GARNISH
MARINADE
DRESSING
*(spinach, leaf or iceberg lettuce; etc.) Slice steak crossgrain into ⅛" strips. Combine marinade ingredients, add beef strips, stirring to coat well. Let sit at room temperature for 20-30 minutes (or refrigerate several hours.) Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes so flavors can blend. Tear salad greens into bite-sized pieces, reserving a few leaves for garnish. Cut half of red pepper into rings for garnish; cut remaining half into slivers. In a large bowl, combine salad greens, red pepper slivers, and water chestnuts.
Heat 1 tablespoon oil in large skillet. Quickly brown half of stead; remove from pan and brown other half of steak. Add steak to salad in bowl. Pour dressing in skillet and heat through; pour hot dressing over salad in bowl. Toss to mix well. Garnish with lettuce leaves, pepper rings and hazelnuts. Serve immediately. If salad must sit before eating, serve dressing alongside.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board