|Cooked steaks/Roast beef||3 Cup (48 tbs), cut into thin strips|
|Tomatoes||2 , cut into wedges|
|Green pepper||1 , cut into strips|
|Sliced celery||1 Cup (16 tbs)|
|Green onions||2 , chopped|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Vinegar||3 Tablespoon (White / Rice)|
|Bean sprouts||1 Cup (16 tbs)|
|Shredded chinese cabbage||4 Cup (64 tbs)|
In a large bowl, combine beef, tomatoes, green pepper, celery, onions and mushrooms.
In a jar, mix teriyaki sauce, sherry, oil, vinegar and ginger; shake well.
Pour dressing over beef mixture; toss lightly to coat.
Cover and refrigerate 2 to 3 hours.
Add bean sprouts and toss again.
Line bowl or platter with shredded cabbage and top with meat mixture.
Makes 6 servings.