Hazelnut Beef & Onions In Pockets Recipe

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Hazelnut Beef & Onions In Pockets Ingredients

2 tbsp sugar
1/4 tsp pepper
1/2 cup soy sauce
1 1/2 lb boneless lean beef steak - (such as, sirloin)
1/2 cup roasted & chopped hazelnuts (orego, n hazelnuts)
2 tbsp salad oil
2 garlic cloves, minced
2 tsp grated fresh ginger
2 onions, sliced
6 rounds of pocket bread - cut into h, alves

CABBAGE AND CARROT SLAW

3 tbsp white vinegar
2 tbsp sugar
2 cup shredded cabbage
1 cup shredded carrots

A Recipe for
Hazelnut Beef & Onions In Pockets

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

This Hazelnut Beef & Onions In Pockets recipe is one of many in our Meat Category.

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This Recipe for Hazelnut Beef & Onions In Pockets is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Hazelnut Beef & Onions In Pockets from the recipe cookbook of Recipes-to-go (Meat)

Correct Behavior Food for thought is no substitute for the real thing.
Walt Kelly

Hazelnut Beef & Onions In Pockets recipe - a tasty recipe for you to add to your collection!
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
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Hazelnut Beef & Onions In Pockets

Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
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Hazelnut Beef & Onions In Pockets Directions

Yield: 4 to 6 servings.

Slice meat into small strips about 1/8-inch thick and 2 inches long.
Marinate meat in soy sauce, sugar and pepper for 2 to 3 hours. In a
frying pan, place salad oil, garlic, ginger and onion slices. Saut‚
until onions are transparent. Add drained meat and stir fry until
meat is done. Add nuts and mix. To serve, place a spoonful of cabbage
and carrot slaw in open pocket bread and some of the meat mixture.

Cabbage and carrot slaw:

In a bowl, stir together 3 tablespoons white vinegar and 2 tablespoons
sugar. Add 2 cups shredded cabbage and 1 cup shredded carrots. Cover
and chill up to 4 hours.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board

Serves: 4

Hazelnut Beef & Onions In Pockets Recipe brought to you by Recipes To-Go

Hazelnut Beef & Onions In Pockets Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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