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Hazelnut beef & onions in pockets
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| Artist: |
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| Categories: |
Asian, Beef, Chinese, Entrees, Ethnic, Meats, Onions, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Sugar | | 1/4
| tsp | Pepper | | 1/2
| cup | Soy sauce | | 1 1/2
| lbs | Boneless lean beef steak | | | -- (such as sirloin) | | 1/2
| cup | Roasted & chopped hazelnuts | | | - (Oregon hazelnuts) | | 2
| tbsp | Salad oil | | 2
| | Garlic cloves, minced | | 2
| tsp | Grated fresh ginger | | 2
| | Onions, sliced | | 6
| | Rounds of pocket bread | | | -- cut into halves | | | CABBAGE AND CARROT SLAW | | 3
| tbsp | White vinegar | | 2
| tbsp | Sugar | | 2
| cup | Shredded cabbage | | 1
| cup | Shredded carrots |
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Procedures:
| 1 | Yield: 4 to 6 servings. | | 2 | Slice meat into small strips about 1/8-inch thick and 2 inches long. | | 3 | Marinate meat in soy sauce, sugar and pepper for 2 to 3 hours. | | 4 | In a frying pan, place salad oil, garlic, ginger and onion slices. | | 5 | Saut?until onions are transparent. | | 6 | Add drained meat and stir fry until meat is done. | | 7 | Add nuts and mix. | | 8 | To serve, place a spoonful of cabbage and carrot slaw in open pocket bread and some of the meat mixture. | | 9 | Cabbage and carrot slaw: in a bowl, stir together 3 tablespoons white vinegar and 2 tablespoons sugar. | | 10 | Add 2 cups shredded cabbage and 1 cup shredded carrots. | | 11 | Cover and chill up to 4 hours. | | 12 | * cookfdn brings you this recipe with permission |
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