Steak Salad

• 3 cups rare roast beef, cut in thin strips (1 lb cooked)
• 2 small tomatoes, cut in wedges
• 1 large green pepper, cut in strips
• 1 cup sliced celery
• 1/3 cup sliced green onion
• 1/3 cup sliced fresh mushrooms
• 1/2 cup teriyaki sauce
• 1/3 cup dry sherry
• 1/3 cup salad oil
• 3 Tbsp white or rice vinegar
• 1/2 tsp ground ginger
• 1 cup fresh or canned bean sprouts, rinsed
• 4 cups shredded Chinese cabbage

Combine beef, tomatoes, green pepper, celery, onion and mushrooms. 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 2-3 hours. Add bean sprouts; toss again. Drain, reserving marinade. Place shredded cabbage in large salad bowl; top with marinated meat and vegetables. Use reserved marinade for dressing.

Yield: 6 servings