Hazelnut beef & onions in pockets

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Sugar
¼ teaspoon Pepper
½ cup Soy sauce
1½ pounds Boneless lean beef steak (such as sirloin)
½ cup Roasted & chopped hazelnuts (Oregon hazelnuts)
2 tablespoons Salad oil
2 Garlic cloves; minced
2 teaspoons Grated fresh ginger
2 Onions; sliced
6 Rounds of pocket bread cut into halves
3 tablespoons White vinegar
2 tablespoons Sugar
2 cups Shredded cabbage
1 cup Shredded carrots

Directions

CABBAGE AND CARROT SLAW

Yield: 4 to 6 servings.

Slice meat into small strips about ⅛-inch thick and 2 inches long.

Marinate meat in soy sauce, sugar and pepper for 2 to 3 hours. In a frying pan, place salad oil, garlic, ginger and onion slices. Saut‚ until onions are transparent. Add drained meat and stir fry until meat is done. Add nuts and mix. To serve, place a spoonful of cabbage and carrot slaw in open pocket bread and some of the meat mixture.

Cabbage and carrot slaw:

In a bowl, stir together 3 tablespoons white vinegar and 2 tablespoons sugar. Add 2 cups shredded cabbage and 1 cup shredded carrots. Cover and chill up to 4 hours.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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