1 pound sirloin steak, 1/2-inch thick
6 cups mixed salad greens (spinach, leaf or iceberg lettuce; etc.)
1 red bell pepper
1 8-ounce can sliced water chestnuts, drained
1 tablespoon salad oil
GARNISH
Lettuce leaves
Red pepper flakes
Chopped Oregon hazelnuts
MARINADE
1/4 cup green onion, chopped
2 cloves garlic, minced
2 tablespoons Japanese soy sauce
1 tablespoon salad oil
1 tablespoon sherry
1 tablespoon water
DRESSING
2 tablespoons rice vinegar
2 tablespoons Japanese soy sauce
2 tablespoons salad oil
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon curry
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger
Servings: 4
1. Slice steak crossgrain into 1/8" strips. Combine marinade ingredients, add beef strips, stirring to coat well. Let sit at room temperature for 20-30 minutes (or refrigerate several hours).
2. Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes so flavors can blend. Tear salad greens into bite-sized pieces, reserving a few leaves for garnish. Cut half of red pepper into rings for garnish; cut remaining half into slivers. In a large bowl, combine salad greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon oil in large skillet. Quickly brown half of steak; remove from pan and brown other half of steak. Add steak to salad in bowl. Pour dressing in skillet and heat through; pour hot dressing over salad in bowl. Toss to mix well. Garnish with lettuce leaves, pepper rings and hazelnuts. Serve immediately. If salad must sit before eating, serve dressing alongside.
6 cups mixed salad greens (spinach, leaf or iceberg lettuce; etc.)
1 red bell pepper
1 8-ounce can sliced water chestnuts, drained
1 tablespoon salad oil
GARNISH
Lettuce leaves
Red pepper flakes
Chopped Oregon hazelnuts
MARINADE
1/4 cup green onion, chopped
2 cloves garlic, minced
2 tablespoons Japanese soy sauce
1 tablespoon salad oil
1 tablespoon sherry
1 tablespoon water
DRESSING
2 tablespoons rice vinegar
2 tablespoons Japanese soy sauce
2 tablespoons salad oil
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon curry
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger
Servings: 4
1. Slice steak crossgrain into 1/8" strips. Combine marinade ingredients, add beef strips, stirring to coat well. Let sit at room temperature for 20-30 minutes (or refrigerate several hours).
2. Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes so flavors can blend. Tear salad greens into bite-sized pieces, reserving a few leaves for garnish. Cut half of red pepper into rings for garnish; cut remaining half into slivers. In a large bowl, combine salad greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon oil in large skillet. Quickly brown half of steak; remove from pan and brown other half of steak. Add steak to salad in bowl. Pour dressing in skillet and heat through; pour hot dressing over salad in bowl. Toss to mix well. Garnish with lettuce leaves, pepper rings and hazelnuts. Serve immediately. If salad must sit before eating, serve dressing alongside.
