Pepper Steak Salad
When we got up this morning it was cold as ice cycles, however it will be in the 90’s by the time this comes out. This weather is something else this year. It is hard to figure out just what to cook these days.
I saw an article encouraging us to plant a garden especially for seasoning, that’s good as they are expensive.
I was raised on just salt and pepper and you really can’t beat it. It is hard to go wrong sticking to what you know. Boy, that is really country. Raising a garden is really the way to go, though.
Because of the unusual weather, I couldn’t decide if I should put in something hot or cold, so I compromised and am just putting in a good steak meal.
1 lb. cooked roast beef, (maybe left over roast from Sunday dinner)
2 large green peppers
1/3 cup sliced green onions
1/2 cup bottled teriyaki sauce
3 tabs white vinegar
1 cup bean sprouts
2 small tomatoes
1 cup sliced celery
1/3 cup salad oil
1/2 tsp ground ginger
4 cups shredded Chinese cabbage
1/2 cup mushrooms.
Cut beef into thin strips, cut tomatoes into wedges, cup green peppers into strips. In a bowl combine beef, tomatoes, celery, onion, and mushrooms. To make marinate. In screw top jar combine teriyaki sauce, vinegar, and ginger, shake well, pour over beef mix. Toss to coat well. Cover and refrigerate for two or three hours. Add bean sprouts, toss again. Drain reserving marinate. Place Chinese cabbage in large salad bowl. Top with marinate. Top with marinate beef and vegetables. Use reserved marinate for dressing.
This is a new one for me however it sounds Gooder’n Syrup. Von