Hot beef & hazelnut salad
1 Salad
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sirloin steak (1/2\" thick) |
| 6 | cups | Mixed salad greens |
| 1 | Red bell pepper | |
| 8 | ounces | Sliced water chestnuts (canned), drained |
| 1 | tablespoon | Salad oil |
| Lettuce leaves | ||
| Red pepper rings | ||
| Chopped Oregon hazelnuts | ||
| ¼ | cup | Green onion, chopped |
| 2 | 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 | Garlic clove; minced | |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Curry |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Ginger |
Directions
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