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Pepper Steak Salad Recipe
|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)|
Serving size: Complete recipe
Calories 1632 Calories from Fat 879
% Daily Value*
Total Fat 97 g149%
Saturated Fat 3.8 g19.2%
Trans Fat 1.3 g
Cholesterol 274.3 mg
Sodium 3335.4 mg139%
Total Carbohydrates 90 g29.9%
Dietary Fiber 13 g51.9%
Sugars 59.3 g
Protein 87 g174.8%
Vitamin A 324.1% Vitamin C 537.1%
Calcium 40.9% Iron 77.3%
*Based on a 2000 Calorie diet
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.