450 g roast beef; cut in strips
2 tomatoes; cut in wedges
1 green pepper; cut in strips
100 g mushrooms; sliced
4 sticks celery; sliced
1/2 bunch spring onions; thinly sliced
1 200 g bag mixed salad leaves
MARINADE:
8 tablespoons teriyaki sauce
5 tablespoons oil
4 tablespoons vinegar
1/2 teaspoon ground ginger
Yield: 4 servings
Mix together the beef, tomatoes, green pepper, mushrooms, celery and spring onions. Combine the marinade ingredients and mix well. Pour over the vegetable and beef mixture. Refrigerate for 3 – 4 hours. Place the salad leaves in a bowl. Drain excess marinade off the vegetable and beef mixture, save for later. Arrange the beef and vegetables on the leaves. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the extra marinade as a dressing.