This recipe is from the Colorado Cache cookbook. I think I would make it with a variety of sweet pepper slices, red, orange, yellow and green to total 1 cup for a more colorful salad.

Pepper Steak Salad (with choice of marinades)

6 servings

3 cups rare roast beef, cut in thin strips
2 tomatoes, cut in wedges
1 green pepper, cut in strips
1 cup sliced celery
1/3 cup sliced green onion
1/3 cup sliced fresh mushrooms
4 cups mixed greens, such as Bibb, leaf or romaine lettuce or Savoy cabbage

Choose one of the following marinades:

Marinade #1
1/2 cup teriyaki sauce
1/3 cup dry sherry
1/3 cup salad oil
3 Tablespoons white vinegar
1/2 teaspoon ground ginger

Marinade #2
1/2 teaspoon salt
1/4 teaspoon pepper
3 dashes Tabasco sauce
1/4 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1/4 cup red wine vinegar
2 cups salad oil
2 Tablespoons green peppercorns

Combine beef, tomatoes, green pepper, celery, onion and mushrooms. In a screw top jar combine ingredients for marinade of your choice. Shake well. Pour over beef mixture. Toss to coat well. Cover and refrigerate 2 or 3 hours. Drain, reserving marinade. Place greens in large salad bowl; top with marinated meat and vegetables. Pass reserved marinade for dressing.