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
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
This Recipe for Hot Beef & Hazelnut Salad is one of thousands in the Recipes-to-go Beef Cookbook.
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
If you enjoy this Hot Beef & Hazelnut Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This is a recipe for Hot Beef & Hazelnut Salad from the recipe cookbook of Recipes-to-go (Beef)
The way you cut your meat reflects the way you live. |
| Confucius |
Herb Tip |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Food Tip |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
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 |
*(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