Hot Beef and Hazelnut Salad 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Hot Beef and Hazelnut Salad cont. 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 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Hot Beef and Hazelnut Salad 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008