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Beef Salad Recipe
|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)|
Calories 294 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 1.9 g9.3%
Trans Fat 0.4 g
Cholesterol 66 mg22%
Sodium 229.7 mg9.6%
Total Carbohydrates 8 g2.8%
Dietary Fiber 2.2 g8.7%
Sugars 3.4 g
Protein 30 g59.4%
Vitamin A 55.5% Vitamin C 85.1%
Calcium 8% Iron 17%
*Based on a 2000 Calorie diet
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.