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  Recipe Home » Salads » Hot Beef & Hazelnut Salad
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  Hot Beef & Hazelnut Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 180
Ingredients:
1 lb Sirloin steak (1/2" thick)
6 cup Mixed salad greens
1 Red bell pepper
8 oz Sliced water chestnuts - (canned), drained
1 tbsp Salad oil

MMMMMGARNISH

Lettuce leaves
Red pepper rings
Chopped Oregon hazelnuts

MMMMMMARINADE

1/4 cup Green onion, chopped
2 Garlic cloves, minced
2 tbsp Japanese soy sauce
1 tbsp Salad oil
1 tbsp Sherry
1 tbsp Water

MMMMMDRESSING

2 tbsp Rice vinegar
2 tbsp Japanese soy sauce
2 tbsp Salad oil
1 Garlic clove, minced
1 tsp Sugar
1/4 tsp Curry
1/4 tsp Cayenne pepper
1/4 tsp Ginger
Instructions:
*(spinach, leaf or iceberg lettuce; etc.)

Slice steak crossgrain into 1/8" 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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