Pepper Steak Salad Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cooked roast beef1 Pound
 Tomatoes2 Small
 Green pepper1 Large
 Sliced celery1 Cup (16 tbs)
 Sliced green onion1⁄3 Cup (5.33 tbs)
 Sliced fresh mushrooms1⁄3 Cup (5.33 tbs)
 Bottled teriyaki sauce1⁄2 Cup (8 tbs)
 Dry sherry1⁄3 Cup (5.33 tbs)
 Salad oil1⁄3 Cup (5.33 tbs)
 White vinegar3 Tablespoon
 Ground ginger1⁄2 Teaspoon
 Bean sprouts1 Cup (16 tbs)
 Shredded chinese cabbage4 Cup (64 tbs)

Nutrition Facts

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

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.
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