Pepper Steak Salad
The beef can be grilled outdoors for a nice summery salad. Marinate the beef in some of the dressing before cooking - overnight would be best. Keep the rest of the dressing for marinating the vegetables and for the salad dressing. Toss the vegetables that are to marinate in some of the dressing and let sit while the beef is cooking on the grill.
Also a nice quick meal if you have beef that has already been cooked to rare, such a beef steaks or London Broil. The recipe says to marinate the beef and vegetables 2 - 3 hours, but you can cut this way down.
Ingredients to Marinate:
1 pound rare roast beef, cut into thin strips (sirloin suggested)
2 tomatoes, cut into wedges
1 green pepper, cut into wide strips
1 cup celery, sliced
1/3 cup green onion, sliced
1/3 cup mushrooms, sliced
For the salad:
4 cups shredded Chinese cabbage (napa cabbage)
1 cup fresh bean sprouts (optional)
Marinade & Dressing:
1/2 cup teriyaki sauce
1/3 cup dry sherry (this can be a bit strong, try adding 3 Tbsp. and taste* or try without)
1/3 cup salad oil
3 Tbsp. white or rice vinegar
1/2 tsp. ginger
*1/3 cup = 5.33 Tablespoons (one recipe I found used 3 Tbsp.)
Either grill or pan fry a 1-pound sirloin steak, trimmed of fat and cut about 3/4" thick, quickly until nicely browned on the outside, but still rare to medium-rare in the center. Let cool and slice into 1/4" strips against the grain. You may also use any leftover rare steak you may have.
Mix the beef and vegetables together in a stainless steel bowl. Mix together the marinade ingredients and pour over the beef and vegetables. Marinade 2 - 3 hours.
Drain the marinade and reserve for the salad dressing. Place the Chinese cabbage in a large salad bowl. Top with the marinated beef and vegetables, then with the bean sprouts. Serve with the dressing on the side.
6 servings
