MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Beef & Hazelnut Salad
Categories: Beef, Salads
Yield: 4 Servings

1 lb Sirloin steak (1/2")
6 c Mixed salad greens
1 Red bell pepper
8 oz Can sliced water chestnuts;
- drained
1 tb Salad oil

MMMMM--------------------------GARNISH-------------------------------
Lettuce leaves
Red pepper rings
Oregon hazelnuts; chopped

MMMMM--------------------------MARINADE-------------------------------
1/4 c Green onion; chopped
2 cl Garlic; minced
2 tb Japanese soy sauce
1 tb Salad oil
1 tb Sherry
1 tb Water

MMMMM--------------------------DRESSING-------------------------------
2 tb Rice vinegar
2 tb Japanese soy sauce
2 tb Salad oil
1 cl Garlic; minced
1 ts Sugar
1/4 ts Curry
1/4 ts Cayenne pepper
1/4 ts Ginger

Slice steak cross-grain into 1/8" strips. Combine marinade
ingredients, add beef strips, stirring to coat well. Let sit at room
temperature for 20 to 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 tb 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.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010828201006/
http://www.teleport.com/~nuts/salads.html>

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