1 lb. rare-cooked roast beef, cut into thin strips (3 c.)
2 sm. tomatoes, cut into wedges
1 lg. green pepper, cut into strips
1 c. sliced celery
1/3 c. sliced green onion
1/3 c. sliced fresh mushrooms
1/2 c. teriyaki sauce
1/3 c. dry sherry
1/3 c. olive oil
3 tbsp. white or rice vinegar
1/2 tsp. ground ginger
1 c. fresh bean sprouts
4 c. shredded Chinese cabbage

In a plastic bag, combine beef, tomatoes, green pepper, celery, onion and mushrooms; set in a shallow dish.

In a screw-top jar, combine teriyaki sauce, sherry, oil, vinegar and ginger; cover and shake well. Pour over beef mixture. Seal bag. Turn bag to coat well. Marinate for 2-3 hours in the refrigerator, turning bag occasionally. Drain and reserve marinade. Add bean sprouts to bag.

In a large bowl, place cabbage; top with meat and vegetable mixture. Toss before serving. Pass reserved marinade for dressing. Serves 6.