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
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
A Recipe for
Hot Beef & Hazelnut Salad
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
sing Sage: |
This Recipe for Hot Beef & Hazelnut Salad is one of thousands in the Recipes-to-go Beef Cookbook.
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
If you enjoy this Hot Beef & Hazelnut Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
This is a recipe for Hot Beef & Hazelnut Salad from the recipe cookbook of Recipes-to-go (Beef)
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
*(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
Serves: 1
Hot Beef & Hazelnut Salad Recipe brought to you by Recipes To-Go