Mindful Eats // Sirloin and Hazelnut Salad

Mindful Eats // Sirloin and Hazelnut Salad

Here at Beat The Gym, we are firm believers in not only eating clean and healthy, but also not wasting any food.  This is one of our favorite recipes not only because of it’s nutritional value, but because you can also use any leftover steak or beef to make this quick and delicious fit lunch.

TOTAL TIME: Prep: 20 min. + standing
MAKES: 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.
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