Hot Beef & Hazelnut Salad Recipe
Yield: 1 SaladRecipe by luhu.jp
Ingredients:
1 lbs: Sirloin steak, 1/2" thick
6 cup: Mixed salad greens,
1: Red bell pepper,
8 ounce: Sliced water chestnuts, (canned), drained
1 tbsp: Salad oil,
GARNISH
Lettuce leaves,
Red pepper rings,
Chopped Oregon hazelnuts,
MARINADE
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,
DRESSING
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,
Directions:
*(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
Source from luhu.jp
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
Source from luhu.jp