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Hot Beef and Hazelnut Salad

 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).
4 ServingsPrep: 20 min. + standing


  • 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


  • Place beef in a glass 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

2 of 2

Hot Beef and Hazelnut Salad (continued)

Directions (continued)

  • 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.
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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.