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  Cooked roast beef 1 Pound
  Tomatoes 2 Small
  Green pepper 1 Large
  Sliced celery 1 Cup (16 tbs)
  Sliced green onion 1⁄3 Cup (5.33 tbs)
  Sliced fresh mushrooms 1⁄3 Cup (5.33 tbs)
  Bottled teriyaki sauce 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄3 Cup (5.33 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  White vinegar 3 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Bean sprouts 1 Cup (16 tbs)
  Shredded chinese cabbage 4 Cup (64 tbs)

Cut cooked beef into thin strips; they should measure about 3 cups.
Cut tomatoes into wedges and green pepper into strips.
In mixing bowl combine beef, tomatoes, green pepper, celery, onion, and mushrooms.
To make marinade, in screw-top jar combine teriyaki sauce, sherry, oil, vinegar, and ginger; shake well.
Pour over beef mixture.
Toss to coat well.
Cover and refrigerate 2 to 3 hours.
Add bean sprouts; toss again.
Drain, reserving marinade.
Place shredded Chinese cabbage in large salad bowl; top with marinated meat and vegetables.
Pass reserved marinade for dressing.

Recipe Summary

Side Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 880

% Daily Value*

Total Fat 97 g149.2%

Saturated Fat 3.8 g19.2%

Trans Fat 1.3 g

Cholesterol 274.3 mg91.4%

Sodium 3336.9 mg139%

Total Carbohydrates 91 g30.3%

Dietary Fiber 13.3 g53.1%

Sugars 59.8 g

Protein 88 g176.7%

Vitamin A 324.1% Vitamin C 538.2%

Calcium 41% Iron 78.1%

*Based on a 2000 Calorie diet


Pepper Steak Salad Recipe