Hot Beef and Hazelnut Salad
Meet the Cook: In my kitchen, leftover roast frequently ends up in this filling salad.
While we live in the city, we're surrounded by a park. So a touch of the country's near. Our four girls are 6, 4 and 3 (yes...the youngest are twins).
SERVINGS
|
4
|
CATEGORY
|
Low Carb
|
METHOD
|
Other stovetop
|
PREP |
20 min. |
TOTAL
|
20 min.
|
INGREDIENTS
- 1 pound sirloin steak, sliced across grain into thin strips
- MARINADE:
- 1/4 cup sliced green onions
- 2 garlic cloves, minced
- 2 tablespoons reduced-sodium or regular soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon water
- DRESSING:
- 2 tablespoons cider vinegar
- 2 tablespoons reduced-sodium or regular soy sauce
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 8 to 10 cups torn salad greens
- 1/4 cup coarsely chopped hazelnuts, toasted
- Sliced green onions
- Chopped sweet red or green peppers
DIRECTIONS
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. Yield: 4 servings.