Pepper Steak Salad
|Cooked roast beef||1 Pound|
|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.