Download this recipe.
1/2 cup soy sauce
1/3 cup sherry
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 teaspoon ginger ground
1 clove garlic minced
1 pound roast beef cooked, sliced 1/8 inch thick
2 tomatoes small, each cut in 8 wedges
1 green bell pepper cut in thin strips
1 1/2 cups bean sprouts rinsed and drained
1 cup mushrooms sliced
1 cup celery thinly sliced
1/3 cup green onions sliced
3 cups romaine lettuce shredded
In a large bowl, mix soy sauce, sherry, oil, brown sugar, vinegar, ginger and garlic until blended,
Cut beef into 1 1/2 x 1/2-inch strips. Add to marinade; stir well. Cover and chill at least 1 1/2 hours.
About 30 minutes before serving, stir in tomatoes, green pepper, bean sprouts,
mushrooms, celery and green onions. Cover and chill.
Line a large serving platter with lettuce. Drain meat and vegetables, reserving marinade. Arrange meat and vegetables on lettuce. Pass marinade separately.
