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Teriyaki Beef Salad |
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Serves: 4 Print this Recipe1/2 cup soy sauce 1/3 cup sherry 1/4 cup vegetable oil 3 tablespoons brown sugar 2 tablespoons cider vinegar 1 teaspoon ginger ground 1 clove garlic minced 1 pound roast beef cooked, sliced 1/8 inch thick 2 tomatoes small, each cut in 8 wedges 1 green bell pepper cut in thin strips 1 1/2 cups bean sprouts rinsed and drained 1 cup mushrooms sliced 1 cup celery thinly sliced 1/3 cup green onions sliced 3 cups romaine lettuce shredded In a large bowl, mix soy sauce, sherry, oil, brown sugar, vinegar, ginger and garlic until blended, Cut beef into 1 1/2 x 1/2-inch strips. Add to marinade; stir well. Cover and chill at least 1 1/2 hours. About 30 minutes before serving, stir in tomatoes, green pepper, bean sprouts, mushrooms, celery and green onions. Cover and chill. Line a large serving platter with lettuce. Drain meat and vegetables, reserving marinade. Arrange meat and vegetables on lettuce. Pass marinade separately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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