Salad "Calf in the nuts"

500 g veal fillet, cut across the grain into strips

1/4 glass chopped green onions

2 crushed cloves of garlic

2 Art. l. soy sauce

1 Art. l. vegetable oil

1 Art. l. water

2 Art. l. apple cider vinegar

2 Art. l. soy sauce

2 Art. l. vegetable oil

1 crushed garlic clove

1 h. l. sugar

1/4 h. l. curry powder

1/4 h. l. ground ginger

8 glass torn to pieces leaf lettuce

1/4 glass toasted hazelnuts

1/4 glass chopped green onions

1/4 glass slices of sweet peppers

Veal place in a glass container. All the ingredients for the marinade, mix and pour them veal. Leave at room temperature for 30 minutes. Meanwhile, prepare the salad dressing: Mix the vinegar, soy sauce, vegetable oil, minced garlic, sugar, curry and ginger. Set aside. Put lettuce on a large salad dish, place for a while in the fridge.

Preheat a frying pan, fry the marinated meat. Meat hot place on lettuce leaves. In the same pan heat the salad dressing, pour her meat and lightly mix. Sprinkle with chopped hazelnuts, onions and slices of pepper. Served immediately.