Serves: 4
Total Calories: 327
1. 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.
2. About 30 minutes before serving, stir in tomatoes, green pepper, bean sprouts,
mushrooms, celery and green onions. Cover and chill.
3. Line a large serving platter with lettuce. Drain meat and vegetables, reserving marinade. Arrange meat and vegetables on lettuce. Pass marinade separately.
This Teriyaki Beef Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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