Hazelnut beef & onions in pockets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Pepper |
| ½ | cup | Soy sauce |
| 1½ | pounds | Boneless lean beef steak (such as sirloin) |
| ½ | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
| 2 | tablespoons | Salad oil |
| 2 | Garlic cloves; minced | |
| 2 | teaspoons | Grated fresh ginger |
| 2 | Onions; sliced | |
| 6 | Rounds of pocket bread cut into halves | |
| 3 | tablespoons | White vinegar |
| 2 | tablespoons | Sugar |
| 2 | cups | Shredded cabbage |
| 1 | cup | Shredded carrots |
Directions
CABBAGE AND CARROT SLAW
Yield: 4 to 6 servings.
Slice meat into small strips about ⅛-inch thick and 2 inches long.
Marinate meat in soy sauce, sugar and pepper for 2 to 3 hours. In a frying pan, place salad oil, garlic, ginger and onion slices. Saut‚ until onions are transparent. Add drained meat and stir fry until meat is done. Add nuts and mix. To serve, place a spoonful of cabbage and carrot slaw in open pocket bread and some of the meat mixture.
Cabbage and carrot slaw:
In a bowl, stir together 3 tablespoons white vinegar and 2 tablespoons sugar. Add 2 cups shredded cabbage and 1 cup shredded carrots. Cover and chill up to 4 hours.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board