Hot beef & hazelnut salad

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

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