Hot Beef and Hazelnut Salad Recipe
Hot Beef and Hazelnut Salad Recipe photo by Taste of Home
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Hot Beef and Hazelnut Salad Recipe

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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).
TOTAL TIME: Prep: 20 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + standing
MAKES: 4 servings


  • 1 pound boneless beef sirloin steak, sliced across grain into thin strips
  • 1/4 cup sliced green onions
  • 2 garlic cloves, minced
  • 2 tablespoons reduced-sodium or regular soy sauce
  • 1/4 tablespoon canola oil
  • 1 tablespoon water
  • 2 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium or regular soy sauce
  • 2 tablespoons canola 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

Nutritional Facts

1 each: 329 calories, 22g fat (0 saturated fat), 70mg cholesterol, 423mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3-1/2 meat, 1 vegetable, 1 fat.


  1. Place beef in a glass bowl. Combine marinade ingredients; pour over beef. Allow to stand at room temperature 30 minutes.
  2. 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.
  3. In the same skillet, heat dressing. Pour over salad and quickly toss. Top with hazelnuts, onions and peppers. Serve immediately. Yield: 4 servings.
Originally published as Hot Beef and Hazelnut Salad in Country Woman May/June 1992, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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