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Hot Beef And Hazelnut Salad
1 pound Sirloin Steak, trimmed, sliced across grain in strips
Marinade:
1/4 cup Green Onions, sliced
2 cloves Garlic, minced
2 tablespoons Soy Sauce
1 tablespoon Vegetable Oil
1 tablespoon Water
Dressing:
2 tablespoons Cider Vinegar
2 tablespoons Soy Sauce
2 tablespoons Vegetable Oil
1 clove Garlic, minced
1 teaspoon Sugar
1/4 teaspoon Curry Powder
1/4 teaspoon Ground Ginger
8 cups Torn Lettuce Leaves, chopped
1/4 cup Hazelnuts, dry-roasted
1/4 cup Green Onions, sliced
1/4 cup Bell Peppers, green or red, chopped
Place beef in a glass mixing bowl. Combine marinade ingredients; pour
over beef. Allow to stand at room temperature 30 minutes. Meanwhile,
combine dressing ingredients; set aside. Place greens in a large salad
bowl; refrigerate. In a skillet over high heat, brown half the beef
and marinade.
Remove and then brown remaining beef. Drain and add all beef to
greens. In the same skillet, heat dressing. Pour over salad and quickly toss.
Top with hazelnuts, onions and peppers. Serve immediately.
  
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