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Hot Beef and Hazelnut Salad Recipe

Hot Beef and Hazelnut Salad Recipe

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 YIELD:4 servings

Ingredients

  • 1 pound boneless beef 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
  • 1/4 tablespoon canola oil
  • 1 tablespoon water
  • DRESSING:
  • 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

Directions

  • 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.

Nutritional Facts

One serving (using reduced-sodium soy sauce) equals 329 calories, 22 g fat (0 saturated fat), 70 mg cholesterol, 423 mg sodium, 6 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3-1/2 meat, 1 vegetable, 1 fat.

Wine Pairings

Light-Bodied White Wine

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