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| 2 Esslöffel | sugar |
| 1/4 Teelöffel | pepper |
| 1/2 Tasse | soy sauce |
| 1 1/2 x ca. 450 g | Boneless lean beef steak (such as sirloin) |
| 1/2 Tasse | Roasted & chopped hazelnuts (Oregon hazelnuts) |
| 2 Esslöffel | salad oil |
| 2 | cloves garlic minced |
| 2 Teelöffel | ginger fresh, grated |
| 2 | Onions sliced |
| 6 | Rounds of pocket bread cut into halves |
| 3 Esslöffel | white vinegar |
| 2 Esslöffel | sugar |
| 2 Tasse | cabbage shredded |
| 1 Tasse | carrots shredded |
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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. Saute 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.
Industry and The Hazelnut Marketing Board
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