3 c. rare roast beef, cut in thin strips
2 sm. tomatoes, cut in wedges
1 lg. green pepper, cut in strips
1 c. sliced celery
1/3 c. sliced green onions
1/3 c. sliced fresh mushrooms
1/2 c. teriyaki sauce
1/3 c. dry sherry
1/3 c. salad oil
3 tbsp. white or rice vinegar
1/2 tsp. ground ginger
1 c. fresh or canned bean sprouts, rinsed
4 c. shredded Chinese cabbage

Combine beef, tomatoes, green pepper, celery, onion and mushrooms. In a screw-top jar combine teriyaki sauce, sherry, oil, vinegar and ginger. Shake well and pour over beef mixture. Toss to coat well, cover and refrigerate for 2-3 hours. Add bean sprouts, toss again. Drain, reserving marinade. Place shredded cabbage in large salad bowl; top with marinated meat and vegetables. Pass reserved marinade for dressing. Serves 6.