HOT BEEF AND HAZELNUT SALAD
• 1 lb. sirloin steak (1/2-inch thick)
• 6 cups mixed salad greens (spinach, leaf or iceberg lettuce; etc.)
• 1 red bell pepper
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 tablespoon salad oil
• Garnish: lettuce leaves, red pepper rings, chopped • Oregon hazelnuts
Marinade:
• 1/4 cup green onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons Japanese soy sauce
• 1 tablespoon salad oil
• 1 tablespoon sherry
• 1 tablespoon water
Dressing:
• 2 tablespoons rice vinegar
• 2 tablespoons Japanese soy sauce
• 2 tablespoons salad oil
• 1 clove garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon curry
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ginger
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.
Oregon Hazelnuts
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