Hot Beef And Hazelnut Salad

       1 lb. sirloin steak (1/2-inch thick) 
       6 cups mixed salad greens (spinach, leaf or iceberg lettuce; etc.) 
       1 red bell pepper 
       1 can (8 oz.) sliced water chestnuts, drained 
       1 tablespoon salad oil 
       Garnish: lettuce leaves, red pepper rings, 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

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.) 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 stead; 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.