Hot beef and hazelnut salad Recipe

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Hot beef and hazelnut salad

Artist:	_	Yield:	1
Categories:	Asian, Beef, Chinese, Entrees, Ethnic, Meats, Salads	Rating:	0
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Ingredients:

1	lbs	Sirloin steak (? 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

Procedures:

1	*(spinach, leaf or iceberg lettuce; etc).
2	Slice steak crossgrain into 1/8" strips.
3	Combine marinade ingredients, add beef strips, stirring to coat well.
4	Let sit at room temperature for 20-30 minutes (or refrigerate several hours).
5	Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes so flavors can blend.
6	Tear salad greens into bite-sized pieces, reserving a few leaves for garnish.
7	Cut half of red pepper into rings for garnish; cut remaining half into slivers.
8	In a large bowl, combine salad greens, red pepper slivers, and water chestnuts.
9	Heat 1 tablespoon oil in large skillet.
10	Quickly brown half of stead; remove from pan and brown other half of steak.
11	Add steak to salad in bowl.
12	Pour dressing in skillet and heat through; pour hot dressing over salad in bowl.
13	Toss to mix well.
14	Garnish with lettuce leaves, pepper rings and hazelnuts.
15	Serve immediately.
16	If salad must sit before eating, serve dressing alongside.
17	* cookfdn brings you this recipe with permission