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Pepper Steak Salad

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Beef

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