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Beef Salad

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Ingredients
  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)
  Ginger 1⁄2 Teaspoon
  Bean sprouts 1 Cup (16 tbs)
  Shredded chinese cabbage 4 Cup (64 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
10 Minutes
Servings: 
6

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 296 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1.9 g9.4%

Trans Fat 0.4 g

Cholesterol 66 mg22%

Sodium 230.1 mg9.6%

Total Carbohydrates 9 g2.9%

Dietary Fiber 2.2 g9%

Sugars 3.5 g

Protein 30 g59.9%

Vitamin A 55.5% Vitamin C 85.4%

Calcium 8% Iron 17.3%

*Based on a 2000 Calorie diet

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Beef Salad Recipe