Hot beef and hazelnut salad #
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sirloin steak -- sliced thin |
| ¼ | cup | Green onion -- sliced |
| 2 | Cloves garlic -- minced | |
| 2 | tablespoons | Soy sauce, low sodium -- or |
| 2 | tablespoons | Cider vinegar |
| 2 | tablespoons | Soy sauce, low sodium -- or |
| Regular | ||
| 2 | tablespoons | Vegetable oil |
| 1 | Clove garlic -- minced | |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Curry powder |
| Strips | ||
| Regular | ||
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Water |
| ¼ | teaspoon | Ground ginger |
| 8 | cups | Lettuce -- or 10 cup torn |
| ¼ | cup | Hazelnuts -- coarsely |
| Chopped | ||
| Toasted almonds | ||
| 1 | cup | Sweet red peppers -- or |
| Green chopped | ||
Directions
MARINADE
DRESSING
Place beef in a glass mixing bowl. Combine marinade ingredients; pour over beef. Allow to stand at room temperature 30 min. Meanwhile, combine dressing ingredients; set aside. Place greens in a large salad bowl; refrigerate. In a skillet over high heat, half the beef and marinade. Remove and then brown remaining beef. Drain and add all beef to greens. In the same skillet, heat dressing. Pour over salad and quickly toss. top with hazelnuts, onions and peppers. Serve immediately. Yield: 4 servings. Recipe By : Country Woman