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HAZELNUT BEEF & ONIONS IN POCKETS

Yield: 4 to 6 servings
 

2 tablespoons sugar
1/4 teaspoon pepper
1/2 cup soy sauce
1-12 lbs. boneless lean beef steak (such as sirloin)
1/2 cup roasted & chopped Oregon hazelnuts
2 tablespoons salad oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 onions, sliced
cabbage and carrot slaw*
4-6 rounds of pocket bread, cut into halves
 

Slice meat into small strips about 1/8-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.
Sauté 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.

Oregon Hazelnuts