Ingredients
1/2 c teriayki sauce
1/3 c sherry
1/4 c canola oil
3 tbs. white vinegar
1/2 tp. ground ginger
dash hot pepper sauce(optional to taste)
1 lb ripe plum tomatoes
1 medium green pepper
1 medium red pepper
3 stalks celery
3 scallions
1 lb. sliced baby bella or white mushrooms
1 lb. fresh beansprouts
1 lb. rare roast beef
Preparation
Cut the tomatoes into 1/2" wedges, cut peppers into 2" strips, cut celery on the bias in 1/4" width, cut scallions including part of the green in 1" lengths. Slice the meat into thin strips. Place all cut vegetables, beansprouts and beef strips in a non reactive bowl and set aside. Combine first 5 ingredients(and hot pepper sauce for heat). Mix well to blend. Pour over vegetables and meat. Toss all ingredients thoroughly to blend. Let sit in refrigerator for 2 hours or overnight. Drain marinade and serve at room temperature
