Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Roast Beef Salad


450 g roast beef; cut in strips
2 tomatoes; cut in wedges
1 green pepper; cut in strips
100 g mushrooms; sliced
4 sticks celery; sliced
1/2 bunch spring onions; thinly sliced
1 200 g bag mixed salad leaves

MARINADE:
8 tablespoons teriyaki sauce
5 tablespoons oil
4 tablespoons vinegar
1/2 teaspoon ground ginger

Yield: 4 servings

Mix together the beef, tomatoes, green pepper, mushrooms, celery and spring onions. Combine the marinade ingredients and mix well. Pour over the vegetable and beef mixture. Refrigerate for 3 - 4 hours. Place the salad leaves in a bowl. Drain excess marinade off the vegetable and beef mixture, save for later. Arrange the beef and vegetables on the leaves. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the extra marinade as a dressing.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.