Serves: 6
Total Calories: 283

Marinade:
1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ginger fresh, minced or 1/2 teaspoon ground ginger
1 tablespoon cider vinegar
1/3 cup vegetable oil
1/3 cup sherry
* See note below.
1 1/2 pounds roast beef cooked
2 tomatoes small, peeled and cut in wedges
1 cup celery sliced
1 green bell pepper seeded and thinly sliced
1/3 cup green onion sliced
1/2 cup mushrooms sliced fresh
1 cup bean sprouts washed and crisped
4 cups Romaine lettuce shredded

* In a small bowl, combine soy sauce, brown sugar, ginger, vinegar, oil, and sherry blend well with a whisk. Cut cooked beef into thin strips to measure about 3 to 4 cups. In mixing bowl, combine beef, tomatoes, celery, green pepper, onions, and mushrooms. Pour marinade over beef mixture. Toss to coat well. Cover and refrigerate 2 to 3 hours. Add bean sprouts just before serving toss again. Drain, reserving marinade. Place shredded romaine in salad bowl top with meat and vegetables. Pass the reserved marinade separately.

Nutritional Facts:

Serves: 6
Total Calories: 283
Calories from Fat: 135

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