I've had this recipe since the late 1970's. Now when I plan to make it, I have my husband grill 2 or 3 steaks when he is grilling something else and save them for the salad. The grilling adds wonderful flavor. I usually double the dressing recipe - it keeps well and is good on other things as well.

Pepper Steak Salad

3 C rare roast beef cut in thin strips (leftover or from the deli)
1 basket cherry or grape tomatoes (grape preferred)
1 large green pepper, cut into strips
1 C celery, sliced on the diagonal
1 C sliced mushrooms

Combine beef and remaining ingredients. Marinate for several hours in dressing.
Toss before serving with --
4 C shredded Napa Cabbage (I have used romaine lettuce when I couldn't get this but the cabbage is better)
1 C bean sprouts
Sesame seeds (toasted) if desired

Dressing

1/2 C teriyaki sauce
1/3 C oil
1-2 t grated fresh ginger
1/3 C dry sherry or sake
3 T rice vinegar

Mix well and refrigerate until ready to toss salad.
May add sesame seeds as desired
Rosemarie

http://www.nancyskitchen.com